#Artisan bread recipe dutch oven how to#

It’ll still be soft and blob-like, that’s ok. Take the dough and tuck the edges under to create a ball. This is one of my favorite time-saving kitchen gadgets! I used my garlic press to make mincing it totally effortless.

I’ve made this recipe twice, once with raw garlic and once with roasted garlic and they were both wonderful.

Meanwhile, fold in the garlic, parmesan and rosemary. I generally make soup or pasta when I make this bread, so whatever Dutch oven I’m not using for that I’ll make the bread in. I use either my 3 ½ quart or 4 ½ quart Dutch oven. Allow it to heat in the oven for 30 minutes. When the dough is ready, place a Dutch oven (with the lid on) into the oven and turn it on to 450 degrees. Sometimes this process can take up to 24 hours, especially if its winter and your house is really cold, however, in the summer it can take as little as 12 hours. When the dough has doubled in size and is covered in bubbles it’s ready to go. Using a dough whisk or a spatula, add the warm water and mix until a soft, sticky dough forms. You’ll start by combining all-purpose flour (or bread flour if you have it), salt and yeast. It only takes an hour and a half to make, but that’s just the “hands-on” time. The recipe below says it takes 19 hours and 30 minutes to make, but that includes 18 hours of rise time.

#Artisan bread recipe dutch oven how to#

Want to learn my tips and tricks to making this bakery-style bread at home? Read on! How to Make Garlic Parmesan Bread It takes all of 5 minutes to prep the dough and the rest is just following a few steps to ensure the bread bakes up nice and crusty. I am by no means a “bread baker” so when I say this recipe is easy and foolproof, I mean it! I can’t really call it no-knead because technically you knead in the garlic, cheese and rosemary, but really it’s just mixing it in. We’ve made four variations of this artisan Garlic Parmesan Bread now and we can’t seem to get enough. Hello friends!! ? I’m very excited to bring you today’s recipe because it’s one we really, really love! It’s crusty on the outside, soft on the inside and loaded with garlic, a hint of rosemary and lots of cheese!