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Dutch Oven White Bread
Ingredients
- 1/4 cup milk
- 5 teaspoons sugar (or 1 1/2 tablespoons)
- 1 teaspoons salt
- 5 teaspoons butter (or 1 1/2 tablespoons)
- 1 package active dry yeast
- 3 1/2 cups flour
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Directions
- Test yeast in one cup of warm water
- Melt the butter, add it, milk, sugar & salt to the yeast liquid - stir.
- Then add two cups of flour to the mix
- Continue to stir
- Add the remaining flour about 1/4 cup at a time every minute or so. It will stick to the spoon at first – don’t worry about it. Keep stirring and adding flour until the dough is still slightly sticky, but it doesn't stick to your hands in any significant way. Also, it should largely clean the sides of the bowl, leaving just a thin layer of floury stuff.
- Take a bit of flour between your hands and then rub them together over the top of an area on the table where you’re going to knead the dough. Do this a few times until there’s an area on the table lightly covered in flour. Then grab the dough ball out of the bowl, slap it down on the table, and start beating on it. Do this for ten minutes. take the dough, punch it flat, then fold it back up into a ball again, and repeat several times. I also like to take it in my hands and squeeze and twist it.
- When the ten minutes are up, shape it into a ball. place the ball of dough inside a bowl coated with oil or cooking spray.
- Put a cloth over the bowl and sit it somewhere fairly warm for an hour. If you have a warming area on your stove top, that’s a great place to put it – set the warming area on as low as it will go
- It should be roughly double the size that it was before, Punch the dough down then lay the dough out on the floured area and spread it out flat. then shape into a ball again.
- Place in a well oiled 5 quart Dutch oven with the lid on & let rise for one hour
- Put in oven at 400 degrees for 30 minutes with lid on then take the lid off and brush top with butter
- Reduce heat to 300 and bake another 10 minutes
- Let it cool down completely before slicing.
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