Bread was the next thing I wanted to make in the dutch oven, and aside from it looking a bit pale (I think I needed to take the lid off sooner), it turned out well overall. The bread itself actually tasted a bit bland, so I changed the amount of salt and sugar which seemed to fix the problem. This bread isn't so great for sandwiches, but you can serve it with soup for lunch, make cheese toast, or just butter and jam for breakfast. I'm using a 5 quart dutch oven, but this could work for a 3 quart as well.
Ingredients:
1 packet of instant yeast
3 T sugar
1 T salt
1 1/2 cups lukewarm water
4-4.5 cups flour
*Feel free to add any herbs/seasonings to the flour as well!
Instructions
1) Mix the water, sugar, yeast and set for 5 minutes until foamy
2) Add the salt then pour the liquid into a stand mixer with the dough hook (you can knead by hand instead if you want)
3) Slowly add the flour on low speed and knead for 3-4 minutes until the dough pulls away from the bowl
4) Shape into a ball and place in an oiled bowl. Cover and rise in a warm place for 2 hours
5) Gently press down (don't punch) the dough and turn out onto a floured surface. Shape into a tight ball. Place in a smaller bowl lined with parchment paper, cover and rise 1 hour.
6) Preheat the oven to 450 F and place the dutch oven inside. Once heated, place the dough + parchment paper inside. Cut an "X" in the center to allow air to escape.
7) Bake 450 F covered for 25 minutes, uncover for the last 10 minutes.
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