My love for my Dutch oven is well documented, and frankly a little weird. I long for the day that Congress allows marriage between a person and their kitchen tools. Dutchie and I would be so happy together.
Dutchie is a Martha Stewart dutch oven because well, that was the only company that had the exact blue color that I wanted. I'm brand "loyal" like that...but you can get a less expensive version if you buy a Lodge product. Lodge is a brand that is built to last, and still made in America. You can find them online (omg, I love the green one), at Wal-Mart, I think Target, and I believe I've even seen them at Costco. I'm guessing it would be a long hunt at Goodwill to track one of these down. With the holidays coming up, a Dutch oven would be a great item to have on your wishlist.
Anyhoo, Dutchie and I decided to make some no-knead bread the other day to accompany some chicken soup. I've made this multiple times ever since I read about it in Mother Earth News. Apparently a few years ago (2007? 2008?), the NY Times ran an article on making artisan bread at home without a $10k fancy bread oven. This recipe has been making it's way around the interwebs ever since. And for good reason! It's wickedly easy, and the result is fantastic.
It's been a year or so since I've made this, so I'm curious as to at what point in the last year, Troy added this very helpful ingredient
Never fear if you're fresh out of farts, this recipe will still come off without a hitch.
No-Knead Dutch Oven Bread
Courtesy of Mother Earth News
1/4 tsp active dry yeast
1 1/2 cup of warm water (I usually aim for about 110 degrees)
3 cups of flour, plus more for dusting
1 1/2 tsp of salt
I'm adding vital wheat gluten if using whole wheat
In a large bowl, dissolve the yeast in the water
After the oven comes to the proper temperature, remove your baking dish and uncover. Then, slide your hand under the towel, and carefully put the dough into the pot, seam side up.
Remove the bread without burning your hands on the pot that is the temperature of lava, and let the loaf cool on a wire rack for about a hour.
Flavored butters are so easy. If you want to go the sweet route, simply blend cold chunks of butter and honey in a food processor.