Thursday, June 9, 2022

Bread Might Not be So Difficult


                                                    These are on Amazon if you need one.

                                                    The Four Quart variety is recommended.

                                                        I have a larger one and that worked too.


   With supply line interruptions here and coming, please give some thought as to how you might create or pinch hit for some of the things your family uses all the time.  Being a country person many miles from a bread and milk store, this is part of our thinking.

                 I have been experimenting with making bread for the days when $6.-$9. a gallon gas makes it cost prohibitive to buy bread outside.  I have used a number of recipes, but this is the one I like the best, for its ease, it's easy ingredients, and for its ease of slicing and using for sandwiches.  It also makes pretty amazing croutons for soups and salads too.

                 The credit for this recipe belongs squarely with writer Chungah Rhee.  The recipe is hers and she has spent quite some time perfecting it while home during the pandemic.  The original recipe can also be found on Damn Delicious.

CAUTION: Please read through this recipe in advance. Do not make this bread with small children or pets in the kitchen while you are working.

 Easy No-Knead Rustic Bread


1. Instant Yeast    (Active Dry Yeast can be used but if you do

                              you must let it rise overnight, rather than 6-8  hrs.)

2.    3 1/4 cups all purpose flour      (Can use whole wheat flour too)

3.    Measure 3/4 tsp. instant yeast.   I used a tsp., and it works too.

4.    1 1/2 cups warm water.         (Mine comes out of the hot tap at 

                                                        110 degrees F.)

5.  Your cast iron Dutch oven.


In a large bowl, combine dry ingredients.

Create a well in center and add the water.

Stir with wooden spoon for 1-2 minutes. Will be sticky.

Cover bowl with plastic wrap and place in warm place for 6-8 hours.

(I put mine in the oven, and placed a kettle of warm water next to it for moisture and heat) 

After your dough has doubled, which was six hours for me,  then       

           Preheat your oven to 450 degrees.  Place your Dutch oven, covered in the oven for 30 minutes.

(We have also been able to make this recipe using an oven at 400 F because we were baking something else at the same time.)

            Remove it and place it on a safe surface. Then placing your bread in a piece of parchment like a sling, drop in into the four quart Dutch oven.   (Conversely, you could leave the Dutch oven in your oven, remove the lid, and drop the dough in the parchment paper straight into Dutch oven and then replace the lid. This would save the dangerous work of removing the very hot Dutch oven from oven itself.)

             Use a sharp knife to make a few cuts in the top of the dough.

Cover and re-place in the oven. Remove the lid after 30 minutes. Continue baking until golden brown, which is about 15 minutes more.  Cool on a wire rack and serve warm.

             The bread usually consumed within a day.  Once cooled, the bread can be cut and used for sandwiches.  Great with soup, or as croutons for soup or on salads.   Most people find the bread is either gone within the meal or within a day, which leads me to my last point. It has no preservatives.


                  This was the second time I made this bread. The Dutch Oven placed in the gas oven works really well.


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