PEOPLE. Are you even ready for this jelly? Spread on your homemade bread? Can you smell it yet? It’s intoxicating. Make this bread. You have to. It’s so easy and amazing.
Endless additions and changes too. Jalepeńo and cheddar? Sure. Just fold them in the morning when you wake up dreaming about how yummy your bread will be. Herbes de Provence? All day. Please, don’t even get me started.
Here’s the video tutorial!
You literally mix 3 ingredients in a bowl and leave it overnight. Water, yeast, flour. In the morning, you add some salt, shape your bread and bake it.
Using a Dutch Oven is your best bet. I use a Cast-Iron Dutch Oven one because I’m obsessed with it. You preheat it while you’re shaping and resting your loaf. Then, you place your bread in there with the lid on for 30 minutes. Then you take the lid off for 15 more minutes to let the bread finish baking while the crust crisps up.
(If you don’t have a dutch oven, or any heavy duty, oven ready, pot and lid, there is another option. When you preheat your oven, put a metal pan on the bottom rack in the oven to heat up too. Prepare your loaf on a cookie tray lined with parchment and/or cornmeal. When it’s time to bake, just put your bread in, and then pour 1 cup ice water into the pan on the bottom rack and quickly close your oven and let it bake for 30-45 minutes.)
When it is done, you let it cool off just a little and then dig in. This is a great panini, country breakfast, and dipping bread.
I love it with some olive oil, balsamic vinegar S&P and some parmesean cheese to dip it in.
Share this on your wall so your friends can join in on the challenge and please remember to tag me on instagram @DearDarlaJean and use the hashtag #DearDarlaBakingChallenge to share what you’ve made to be entered in a drawing for the giveaway at the end of the month! You guys are the best and I’m so excited to see what you create! You are my favorite bakers.
- 3 cups flour
- 1 1/2 tsp yeast
- 10 oz (1 1/2 cup) warm water
- 1 tsp salt (added in the morning)
- Mix the first 3 ingredients in a large bowl until shaggy and combined. Cover and leave to rest in a warm place overnight.
- In the morning, put your dutch oven in the oven and preheat it to 450 for about 30 min. Meanwhile, on a generously floured surface, scrape out your dough. It should be bubbly and wet. Shape your dough as you wish. I just did a simple ball and made sure there was plenty of flour on top. You can add a slash in the top if you like that look. Cover it and let it rest for a good 20-30 minutes. (you can rest it on some corn meal or semolina flour or even just some more flour.)
- With floured hands, place into the dutch oven and bake for 30 minutes with the lid on.
- Next, take the lid off and allow it to finish baking for 15 minutes.
- This recipe doubles easily and successfully.
- You can use half whole wheat flour, too.
- It is best when eaten fresh the day of!