Searsport Rustic Dutch Oven Bread


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Searsport’s Rustic Dutch Oven Bread

This makes 1 loaf 
3 cups all purpose or bread flour
1 ¾ tsp salt
½ tsp yeast,

Place this all in a large bowl or large freezer bag and mix well
Add 1 1/2 cups of tap water and mix well.

Gently push all the dough to the bottom of the bag or cover your bowl and let sit on the counter over night. It is best if it has 8-18 hours. We do before bed or before we leave for work.
I use a pair of scissors to cut down the two sides of the bag and then turn out the dough on to a well floured counter, then cover with cut bag or loose plastic wrap if you used the bowl and let rest while
you preheat oven to 425 with your UNGREASED dutch oven and the lid in it.
Carefully remove the Dutch oven and drop the messy sticky dough into very hot pot. It looks awful. Trust us it works ;)
Place the Dutch oven with the lid on back in the oven and bake for 30 minutes 
Remove lid and bake another 10 minutes or until golden brown. I test for a 200 temp with my thermometer in the bread. Then just let cool and enjoy! You can add anything for flavor and seasoning to the dry ingredients before adding the water. Some of the things we like to add are dried fruit, cinnamon, cranberries, grated cheeses, bacon, anything you like as long as it is not wet to change your moisture in the dough you can go for it! Have fun and experiment. Spice blends, fresh parsley, chives, roasted garlic anything goes! This is a very easy bread to bake! It does tend to have a hard bottom crust but it trims right off if you do not like it.