I am rather quite pleased with myself for creating this simple recipe for the perfect bread loaf. I always struggled with getting the bread baked just right. I would either get the outside too crispy (burnt), or the inside would be heavy, thick, and didn’t sit well in my stomach. But this recipe does just the opposite. It is light, airy, and fluffy! Perfectly suited for spreads and sandwich making.
I managed to experiment with a smaller batch of ingredients because I wanted to focus on the fluffiness of the inside of the bread rather than how big of a loaf it would be. The first thing is to make sure to use a dutch oven for this recipe; I have not tested it in a standard loaf pan, so I’m not sure how well the ingredients would rise/sit in that pan but can confidently praise that if you go out and by a dutch oven, this recipe will make it all the worthwhile!
Dutch Oven Artisanal Bread Loaf
- 3 cups all-purpose flour
- 1 tablespoon yeast (I used instant)
- 1 teaspoon salt (I used sea salt)
- 1 1/2 cup warm water (110-115 degrees)
Dutch Oven Vegan Cheddar Jalapeño Bread Loaf
- 3 cups all-purpose flour
- 1 tablespoon yeast (I used instant)
- 1 teaspoon salt (I used sea salt)
- 1 1/2 cup warm water (110-115 degrees)
- *1/2 cup chopped jalapenos
- *1/4 cup nutritional yeast (this is the vegan cheddar cheese)
For Smaller Loaves, Follow the Below Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 tablespoon yeast (I used instant)
- 1/2 teaspoon salt (I used sea salt)
- 3/4 cup warm water (110-115 degrees)
1. Combine flour, yeast, and salt in a large bowl
2. *If adding jalapenos and nutritional yeast, mix them in now
3. Pour in warm water and mix into a dough
4. Drizzle a little oil into the bowl and shape into a ball
5. Allow dough to rise for 30 minutes to 1 hour (I let mine rise for 1 hour)
6. While the dough is rising, preheat the oven to 450 degrees and place dutch oven with lid into the oven for 30 minutes
7. Once the dough is proofed, knead the dough on a well-floured surface until you get the consistency you desire, adding in flour if necessary ( I kneaded for about 3-4 minutes)
8. Reduce the heat of the oven to 400 degrees
9. Position the dough onto parchment paper in the center and place into the dutch oven, and bake for 40 minutes with the lid on
I am working on getting my Dutch Oven because of this! Your bread looks so good! I want some. Thank you for sharing this recipe 🙂
I love this! Just so you’re aware, when you get your Dutch oven, it’s wise to try the smaller recipe because of your 4 quart Dutch oven!