gotham kitchen

bread

easy dutch oven bread

easy dutch oven bread

So I told you how excited I was to roast a whole chicken in my dutch oven recently, but there was another thing I was really looking forward to making….bread. A perfectly golden round loaf of crusty white bread. I saw an article on it in Food & Wine Mag and absolutely had to try it. And I’m so glad I did, because I’m absolutely obsessed with homemade bread now. It tasted almost exactly like the crusty store-bought kind and the best part is–you can customize this recipe with any ingredients you want! For my next loaves, I’m planning to roast some garlic cloves and fold them into the dough, then top with rosemary. This would also be delicious with chunks of fontina cheese and prosciutto (OMG, yes).

easy dutch oven bread
 
Prep time
Cook time
Total time
 
An easy, basic bread baked perfectly in a dutch oven.
Author:
Recipe type: Appetizer
Cuisine: French
Serves: 6-8 servings
Ingredients
  • 4 cups all-purpose or bread flour
  • 1½ cups water
  • 1 teaspoon active dry yeast
  • Kosher salt or coarse sea salt
  • Spray oil
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Combine flour, water, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth, 10-15 minutes. Dough should be elastic and not sticky.
  2. Place ball of dough in a greased bowl and cover with a damp towel or saran wrap (I used the stand mixer bowl). Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, about 2 to 4 hours.
  3. Turn the dough out onto a lightly floured surface and knead it to redistribute the yeast.
  4. Spray the bottom and sides of a large Dutch oven or other heavy ovenproof pot with oil. Put the dough in the center of the pot and place the lid on. Allow the dough to rise again for about 30 minutes.
  5. Preheat the oven to 450 degrees.
  6. Rub extra virgin olive oil gently over the surface of the dough with your fingers or pastry brush. Score the bread in an X shape with a sharp knife. Sprinkle the dough with salt (and/or any topping you'd like). Cover the pot and place it in the oven.
  7. After 30 minutes, remove the lid, reduce the oven temperature to 375 degrees, and continue baking until the bread is nicely browned and cooked through, about 15-20 minutes.

banana coconut bread

In our household, we buy a ton of bananas. At one point, we were buying 2 bunches of bananas every week. And how many do we eat? Probably 75% of them. There are always 2-3 bananas that we put off eating until it’s past the point of no return. Then we pop them in the freezer to save them for future banana breads and pancakes. I opened our freezer last weekend and found 12 bananas… It was time to do something with them. I didn’t have much on hand as far as add-ins go, so I went with a tropical twist: coconut. It turned out light, moist, and with the perfect balance of coconut and banana. Next time I plan to add pineapple and walnuts.

banana coconut bread

  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 4 tablespoons (1/2 stick) butter, melted
  • 4 tablespoons coconut oil
  • 3/4 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 cup overripe bananas (about 2-3 bananas)
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon shredded unsweetened coconut

Instructions

  1. Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt and baking powder.
  3. In a separate bowl, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix until just combined.  Stir in coconut.
  4. Pour the batter into the loaf pan and bake for 50-55 minutes. About halfway through, or once banana bread has set, sprinkle remaining tablespoon of coconut on top. Bake until until a knife or toothpick inserted into the center is relatively clean and the top is golden brown. Let cool and serve.