Foodbella: The Easiest No-Knead Dutch Oven Bread

Don't worry. I don't have a long family story about this recipe. I will get straight to it. So easy, and so good. Has become our weekly bread bake. Crispy on the outside and soft and chewy on the inside.

No-Knead Dutch Oven Bread 

PRINTER FRIENDLY

Ingredients

3 cups Bread flour (or all purpose)

1/4 tsp instant yeast

1 1/2 tsp salt

1 tsp sugar

12 oz (1 1/2 cups) cool tap water

• In a large bowl combine flour, yeast , sugar, and salt.
• Add 12 oz water, and stir with inverted end of wooden spoon until blended. (I promise, this helps it come together more easily). Dough will be shaggy and sticky.
  

• Cover bowl tightly with plastic wrap. Let dough rest 8-12 hours, at warm room temperature. We like to put it in our oven with the oven light on (do I have to specify that the OVEN IS OFF? Just making sure). You'll know the dough is ready when its surface is dotted with bubbles.  

                      

• After proofing, scrape the dough from the bowl onto a liberally floured work surface and sprinkle a little more flour over the dough.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Do not knead it!
• Place upturned mixing bowl over the dough to rest while you prep the oven.
• Place a 6-8 quart heavy covered pot (cast iron, enamel, pyrex or ceramic) into the oven and preheat to 450F.
• Once oven is preheated, carefully remove the pot from the oven. Remove the lid and turn your dough out into the pot. (Don't worry about the shape, it will be fine). For easier handling of the dough, after proofing you can place the dough on top of floured parchment paper and lift the parchment paper into the baking vessel.
• Replace the lid and bake for 30 minutes with the lid on.
• After 30 minutes, remove the lid and bake another 15 minutes until loaf is beautifully browned.
• Cool on rack.
• Enjoy!

We've made about 3 loaves and they all look different, with different textures inside and out, but all amazing. 

                   

For a printable PDF link of recipe: click here.

The above instructions are what we followed and worked great for us, but you can find many videos on YouTube with varying instructions. It helps to see how to handle the dough and what it will look like after proofing.  So, here are two that we watched. 

The below video is in French with subtitles, but it's the first video we saw and the closest recipe we followed. Though, at the end, we did not want our bread to be soft on the outside, so we did not put it in a bag as he did. Otherwise, it's so easy.

Thanks for visiting, and let me know if you make this recipe. 

🍞

Enjoy!

Easiest and Best Roasted Tomato Sauce

Every Wednesday night is pasta night in our house. We've followed a few different recipes, with one of our favorites being Lidia Bastianich's very simple and tasty marinara sauce. Recently, though, my husband found another recipe for roasted tomato sauce, which has moved to the top of our list. Sorry Lidia. We still love you.

Jason thinks he found the recipe on epicurious if that helps anyone who wants to find the original. But I am going to lay it out here for you in the way I was taught (just yesterday) to cook it, by Jason via google chat. Meaning, he was getting ready to make his way home from work yesterday and asked me to get the sauce started. So, he gave me the directions in a chat. 

Now, I'm not a bad cook, but I'm not Jason. 1) I don't really enjoy cooking, probably because 2) I can't do more than one thing at a time in the kitchen like he can. So, we've agreed that he is the cook, and I am his helper and cleaner-upper. Though he is a great cook, he is also messy, so I'm not let off the hook that easy. 

Jason's Roasted Tomato Sauce:

Ingredients:
1 35 oz can peeled plum tomatoes
pinch of red pepper flakes to taste (some like it hot, be careful)
6-8 crushed garlic cloves
4 tablespoons butter (1/2 stick)
1/2 tablespoon oregano or Italian seasoning

9 x 13 glass casserole dish
immersion blender, optional

Optional variations:
fresh or crushed basil, or basil paste
red wine
ground beef, seasoned to your tastes
ground turkey, seasoned to your tastes
Italian sausage
peeled, uncooked shrimp

Directions, given via gchat:

Jason

dump the can of tomatoes into the large glass casserole dish

sprinkle in a good sized pinch of red pepper flakes

me

oh no. do I have to blend them?

    (I don't get along well with immersion blenders.)

Jason

no

me

whew

Jason

just use a fork to kinda cut/lightly mash them after you dump them in

 (I actually used an old potato masher to just squish them up a bit.)

me

k

Jason

crush 6-8 cloves of garlic...no need to chop them

put them in w/ the tomatoes and pepper flakes

distribute 1/2 stick of butter w/ the tomatoes

give a sprinkle of the Italian seasoning

cook at 375º until I take it out and mix w/ the browned ground turkey (which I will cook when I get home)

me

ok

Jason

you can give it a little stir after 30 min or so

me

ok

Jason

it's pretty easy

Yes, I am here to tell you that it is the easiest and best tomato sauce, and the fact that it is roasted in the oven probably has a lot to do with its wonderfulness. Oh, and the butter. Though, if you don't want to use butter, I'm sure it will be just as good. 

Additional directions:

When Jason got home, the sauce had been cooking for about 30 minutes or more. He then took it out of the oven and used an immersion blender to break up the tomatoes a bit more. Not necessary, though. You can have them as chunky or as blended as you like. He then added about a tablespoon of basil paste to the sauce. He browned some ground turkey and then deglazed that pan with red wine and added the sauce to the pan. 

We also change it up each week by using ground beef, ground turkey, shrimp, or my favorite, Italian Sausage. If you use shrimp you will put the peeled, uncooked shrimp in the sauce about 4 minutes before your pasta is done. Or, you don't have to use meat at all. It's a great marinara sauce as well. 

Cooking the pasta:

A very important step we learned from watching the amazing chef, JacquesPépin, is to cook your pasta in salted water until al dente and not to drain it. Rather, scoop the pasta out of the water and into the sauce to let it finish cooking for a couple minutes. If needed, you can scoop a bit of the salted pasta water into the sauce. 

Enjoy!