Description
A simple no‑knead Dutch oven bread with a chewy interior and crusty exterior, enriched with parmesan cheese.
Ingredients
- 1½ cups warm water (105 °F)
- 2 teaspoons active dry yeast
- 3 cups all‑purpose flour
- 1½ teaspoons sea salt
- ½ cup shredded parmesan cheese
- ¼ cup flour (for dusting the cutting board)
Instructions
- In a small mixing bowl or measuring cup, add the warm water and yeast. Let it sit for 10 to 15 minutes.
- In a large bowl, combine the flour, sea salt, and parmesan cheese.
- Pour the yeast/water mixture into the dry ingredients and stir with a large spoon until combined.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 18 to 24 hours.
- When ready to bake, preheat the oven to 450 °F. Place a 3‑quart Dutch oven with its lid in the oven while it preheats.
- On a floured surface (about ¼ cup flour), turn the dough out, flip to coat with flour, and gently shape it into a round loaf.
- Carefully place the dough into the preheated Dutch oven and cover with the lid.
- Bake covered for 30 minutes.
- Remove the lid and bake an additional 15 minutes (or until the top is golden and crusty).
- Remove the bread from the Dutch oven and let it cool on a wire rack. Slice and serve.
Notes
- Use warm water (105 °F); cold water won’t activate the yeast.
- You can use a regular Dutch oven, though your loaf may spread more and be flatter.
- Be gentle when shaping—don’t overhandle the dough.
- Preheating the Dutch oven helps prevent the dough from sticking.
- Freezing baked bread is a good way to preserve leftovers; wrap tightly and thaw before reheating.
Nutrition
- Calories: 443 kcal
- Sugar: 1 g
- Sodium: 1068 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 11 mg
