I’ve spent the last few days trying out lots of versions of Dutch Oven bread, and let me tell you, the results are tasty! I’ve got recipes for a kneaded Dutch oven bread, and one that requires no kneading at all. Both are very easy and could pass as a loaf from an artisan bakery with no problem. I also tried them with bread flour, all-purpose flour, and whole wheat flour. All in all, we enjoyed each of the loaves, but our favorite was the no-knead made with bread flour. I found that the texture of the bread on the no-knead method was lighter and less dense on the interior, while maintaining a perfectly crusty exterior which Hubby and I preferred. All you need now is a little olive oil and some herbs for dipping!
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