Dutch Oven Bread Time!

We hosted a potluck style, vegetarian friendsgiving a few weeks back, some how fitting 12 friends into our tiny apartment! We may have lacked space, but we made up for it with many tasty, experimental dishes!  I was also excited to host as this was a perfect excuse to try out those new Lodge and LeCrueset dishes we got off our wedding registry! I went a bit overboard with the cooking, but I couldn't help myself! Between the things that I made and what friends brought, it was a gourmet feast! Some of my favorites were drunk'n stuffing, ginger molasses carrots, pumpkin bread, beer battered mushroom tempeh, dutch oven bread(recipe posted below), cranberry jell-o shots and of course a party would not be complete without lots of local beer!

MMMMMM Bread!

3 cups   bread flour

1 tsp    active dry yeast

1 1/2    tsp salt

1 1/2    warm water

Part 1: Whisk together dry ingredients then slowly add water and mix with a wooden spoon. Cover so the bowl is air tight and let the dough rise 12-18 hours. 

Part 2: Place dutch oven in oven at least 30 minutes prior to baking. Turn oven temp to 450 degrees. Lay parchment paper on counter, dust with flour, use this space to shape bread into round ball. The dough will be sticky, so leave on parchment paper.  Cut 1/4 inch deep slits about 1 1/2 inches apart on top of ball. Sprinkle with flour and favorite spice. I dusted mine with rosemary. 

Part 3: Pick up the dough in the parchment paper and place it in the heated dutch oven. Cover with lid and return to the oven. Bake for 30 minutes. Remove lid and bake for another 10-15 minutes. Remove from oven and place bread on cooling rack. 

Part 4: EAT IT ALL UP!