Recipe: Dutch Oven Crusty Bread
After sampling the many types of delicious breads my friend Megan always made, I have had homemade bread-making on my to-do list for years. For some reason the yeast component intimidated me…I mean…it GROWS. On it’s own. It must be crazy and difficult to work with, since clearly it has a brain.
Some folks argue that making your own bread is one of those bang-for-your-buck household money-saving tips. I read an article the other day that claimed you can save $80 – $320 a year per person making your own bread! Of course, that’s not why I did it, and I’m certainly not about to research the validity of these claims, but it makes for interesting conversation. Who doesn’t love saving money??
Another reason to make your own bread is that you control the ingredients. With so much discussion about preservatives and loooooong lists of unpronounceable (is that a word?) ingredients give people the willies. Homemade bread has very few ingredients, and I can pronounce (and spell) all of them! Plus, it’s super easy to add in extra goodies (dried cherries! cinnamon! nuts!) to fit your individual tastes.
After hubby purchased a Lodge Cast Iron Cookware set, we’ve become addicted to finding new and interesting uses for the various pieces. The dutch oven in particular is a very cool tool, not just for stews and soups. When I saw this recipe, I knew it was perfect for us.
I don’t need to walk you through a tutorial of how to do this. The directions are clear and simple. I let mine sit overnight for about 18 hours…just because I slept in…but it worked out great! Just make sure you have a nice little tub of spreadable butter or jam ready and waiting for when this sucker comes out of the oven!!