Homemade Bread

Today, we tried our hand at baking some bread. Philippe found an quick recipe that required using a dutch oven as a “2nd” oven within your main oven. You mix 3 cups of bread flour, 1.25 tsp of salt and 1/4 tsp of active yeast with 4/3’s cup of water. You then let it sit for 12 hours, kneed it a bit and then put it in a preheated dutch oven. Finally, you bake it for 30 minutes with the lid on at 475 and then for 15 with the lid off. We made a regular loaf and one with rosemary; both of which came out great with a crispy crust and soft fluffy insides.
We used the bread to make our Sunday lunch sandwiches with leftover pork chops, arugula, red onion, balsamic and olive oil.
The final loaf in the dutch oven


A delicious Sunday lunch

With bread-making this easy and tasty, we’ll definitely keep doing this and getting more creative with the add-ins.

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