Dutch Oven Bread

After trying this recipe, you will never return to store bought bread again. You might even turn your nose up at restaurant bread. It is so amazingly perfect that it's not even fair. This bread is so beautifully constructed that it's not natural. I'm pretty sure I had never tasted bread so perfect until Will made this recipe. And the thing is, we've made and/or consumed really good bread before. But this bread in particular is something insanely special. It's also extremely versatile-we have already made the original plain version, cheese versions (with varieties of parmesan, Irish cheddar, and/or feta), herb versions (rosemary and thyme), or something as simple as Italian seasoning. Basically whatever you put in the bread will be amazing. My favorite so far was our rosemary and Irish cheddar loaf-inconceivable how good it was! Even if you don't have a Dutch oven, I highly recommend figuring out a way to make this bread, because you do not want to miss out!

Dutch Oven Bread (shared from Simply So Good; several servings, depending on how long it lasts in your cupboard)
3 cups unbleached all purpose flour
1 3/4 tsp salt
1/2 tsp Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. (Add any additional ingredients like cheese, herbs, or nuts, at this point). Add water and mix until a shaggy mixture forms. Cover the bowl with plastic wrap and set aside for 12-18 hours (preferably overnight). When the mixture is ready, heat the oven to 450 degrees. When it has reached 450, place a cast iron pot or Dutch oven in the oven and heat for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack and let cool.

Recipe: Simply So Good: Crusty Bread