If you remember, The Hubs bought me an early non-Valentine’s Day present last month.
So far, we have used this 7-Quart Staub beauty for the Coq au Vin Blanc, some delicious chili and this most awesomest bread. (I know, I know…awesomest is not a word and I have totally screwed up the superlative rule, but such is life.)
Did you know that you could make bread (the most awesomest) in your Dutch oven? Now that you know, you must try this immediately.
I found one recipe in French that I started to try to decipher, but this recipe (in English) can be found at Window on the Prairie.
This is a rustic, artisinal bread with a crunchy crust and a soft doughy interior texture. The bread is formed and then left to rise on parchment paper. When the dough is ready to bake, you carefully place it (still on the parchment paper) into a HOT heavy Dutch oven, put on the lid, and bake it in a super HOT (450 degrees F.) oven.
I am not reprinting the recipe because I did everything exactly as Suzanne (from Window on the Prairie) described. Although this actually is one of the easiest bread recipes, there are a few steps and Suzanne gives the most excellent descriptions, instructions, and explanations. (Did you noticed I did use the superlative rule correctly a couple of times in this paragraph?)
You will just have to trust me about the crunchy exterior and the soft and airy interior. I unfortunately did not take any pictures of a delicious slice.
I highly recommend this bread with pasta or soup. It is a great sopper-upper.
For recipe, please see Artisan Bread at Window on the Prairie.
I just did a green salad and am in need of a good crust bread like this! Well done, Debra.
Would be great with a salad!
Most excellentest and perfectest review, with grammar lesson!
Sorry, old habits die hard! 🙂
I have a rye bread I do in a Dutch Oven like this (at http://artofnaturalliving.com/2013/05/09/give-homemade-bread-a-second-chance-easy-rustic-rye/ ). I love baking this way–so easy! Your bread looks delicious!
Thx. Checking out your recipe!
My mother swears by these no-knead breads. I’ll have to try one at least once. It looks perfect! Nice present!
You must try this at least once, Mimi.
I love that artisan bread has become so simple. This one looks like it comes for a bake shop!
I love that you can call any misshapen loaf “artisan.”
When I went to an open house in Downtown Denver at a Le Creuset store, they were doing a demo on baking bread in their pans. I had forgotten all about that, I’d love to give it a try.
Must try as soon as possible.
Heavenly Pam, simply heavenly!
So sorry, Debra…I just came from Pam’s…Your bread does look heavenly though…
No worries!
Such a lovely round of bread! And it looks even more fabulous in that gorgeous green Staub!
Thank you, Kelli.
Way to go, Debra! I’d love a hunk of your bread now and it would have been perfect to sop our soup tonight!
Definitely a good soup bread.
I’d make soup just so I could dip the bread in it! I love making bread in my Dutch oven. It comes out so tender on the inside with a fantastic crust on the outside, just like yours looks.
Like okie soup?
What a good looking loaf of bread! I love these types of breads with the crusty exterior and soft interior. A friend of mine make a no-knead bread similar to this and every time we have a dinner party, that’s what he is requested to bring. 🙂 Thanks for the link to the recipe!
I just love the novelty of baking it inside the pot!
I was told that if I preheat my Staub Dutch Oven in a 450 degrees oven that the enamel could crack. I would love to make this bread, but would hate to wreck my beautiful Dutch oven. Thoughts?
I haven’t had any problems with my Staub.