Dutch Oven Bread

Name: Dutch Oven Bread
Yield: 10 servings
Ingredients: 4 cups (1 L) all-purpose flour (18 oz./540 g); 1 pkg (¼ oz./7 g) instant yeast (2¼ tsp/11 mL); 2 tsp (10 mL) salt; ½ tsp (2 mL) sugar; 1¼ tsp (6 mL) rosemary, finely chopped, divided; 2¼ oz. (70 g) parmesan cheese, coarsely grated (½ cup + 1 tbsp/140 mL), divided; 1½ cups (375 mL) water, warm; Olive oil for brushing; Parchment paper

Prep 15 min

Cook 165 min

Ready in 180 min

This easy rosemary and parmesan bread recipe will make you more confident about bread baking. Baking bread in a Dutch Oven provides a crispy exterior to any bread!

Ingredients

4 cups (1 L) all-purpose flour (18 oz./540 g)
1 pkg (¼ oz./7 g) instant yeast (2¼ tsp/11 mL)
2 tsp (10 mL) salt
½ tsp (2 mL) sugar
1¼ tsp (6 mL) rosemary, finely chopped, divided
2¼ oz. (70 g) parmesan cheese, coarsely grated (½ cup + 1 tbsp/140 mL), divided
1½ cups (375 mL) water, warm
Olive oil for brushing
Parchment paper

Directions

Combine the flour, yeast, salt, sugar, 1 tsp (5 mL) of rosemary, and ½ cup (125 mL) of Parmesan in a large bowl. Add warm water (120–130°F/49–54°C; check with the Instant-Read Food Thermometer). Stir until thoroughly combined.
Place mixture on a floured surface; knead until it forms a smooth ball, about 5–6 minutes. Place in a medium bowl and brush with olive oil. Cover and set in a warm area until it’s doubled, about 1–2 hours.
Place the dough on a floured surface and fold under itself several times; shape into a ball, pinching the seams underneath. Place on a piece of parchment paper and put back in the bowl. Brush the top with oil and cover. Let rise until doubled, about 1–2 hours.
Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C) for 30 minutes. Brush the dough with olive oil and top with remaining Parmesan and rosemary. Score a large 'X' on top with a knife or kitchen shears. Carefully transfer dough with parchment into the preheated Dutch oven.
Bake, covered, for 25 minutes. Carefully remove the lid and bake until golden brown, about 8-10 minutes. Let cool on a cooling rack for 15–30 minutes before serving.

Yield:

10 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 230, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 540 mg, Carbohydrate 40 g, Fiber 2g, Sugars 0 g, Added Sugars 0 g, Protein 8 g

Cook's Tips:

Preheating your Dutch oven is the key to making this bakery-worthy artisan bread at home.

To get the most consistent baking results, weigh the flour instead of measuring it in cups.

You’ll also save a little bit of time and cleanup. Instead of letting the dough rise on the counter, you can save time by proofing in the Quick Cooker on the PROOF setting; it only takes 30 minutes for the dough to double in size.