I am a bread lover, and this is by far my favorite bread to make. This recipe also allowed me to capture a friend’s stomach for life.
3 cups of All-purpose Flour (You can use bread flour if you have it.)
1 tbsp of Olive Oil
2 tsp of Honey
2 tsp of Salt
1/2 tsp of Instant Yeast
1 tbsp of Italian seasoning
1 1/3 cups of warm water (105-110 degrees Fahrenheit)
1/2 cup of shredded Parmesan Reggiano (or regular parmesan if you can’t find Reggiano.)
5-quart dutch oven
Large mixing bowl
Measuring cups and instruments
- Mix all of your dry ingredients together in a large mixing bowl.
- Mix the water and honey together until blended.
- Add all the liquids to the dry ingredients and mix well. Combine until there are no more flour spots. (Your dough should be shaggy.)
- Let it rest at room temperature for 12 -18 hours. Anything more than that, and your bread might become a science experiment.
- When ready to bake the bread, heat your oven to 400 degrees Fahrenheit and place your dutch oven in it for 20-30 minutes. Let them heat up together.
- Remove the down from the container and place it on a floured surface. (Take 1/2 cup of flour and sprinkle half on a dry surface. You can add more to keep the dough from sticking.)
- Fold the dough by taking the edges and binding it underneath until it is a lovely ball.
- Place the shaped dough on parchment paper and remove the dutch oven from the oven; then place the dough and parchment paper in and cover it before placing it back in the oven for 30 minutes.
- Let it bake for 30 minutes with the lid on, then remove the lid and allow it to bake for 10-15 more minutes. Your bread should look golden brown.
- Allow it to cool for 20 minutes after removing it from the oven.
- Slice and enjoy.
Making bread isn’t hard.
Give yourself time between when you start and when you actually bake the bread.
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