Our Daily Bread in a Crock Weekly Make and Bake Rustic Bread
Discover the joy of artisan breadmaking with "Our Daily Bread in a Crock Weekly Make and Bake Rustic Bread," a foolproof no-knead recipe perfect for busy schedules. This easy, hands-off recipe uses simple pantry staples—flour, salt, instant yeast, and warm water—to create a beautifully crusty, golden loaf with a soft, airy interior. Designed to be prepped in just minutes and baked in a Dutch oven for bakery-quality results, this bread offers a rustic charm that’s ideal for everything from hearty sandwiches to warm bowls of soup. With its long fermentation time, the dough develops a rich, complex flavor without the need for extensive kneading or fancy equipment. Whether you're a seasoned baker or a beginner, this delicious homemade bread transforms humble ingredients into something magical—and is sure to become a staple in your weekly kitchen routine.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 teaspoons Salt
- 0.25 teaspoons Instant yeast
- 1.5 cups Warm water (110°F/45°C)
- 2 tablespoons Cornmeal or flour
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast.
Pour in the warm water and mix with a wooden spoon or your hands until a shaggy dough forms. The dough will be sticky and rough, which is exactly how it should be.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and allow the dough to rise at room temperature for 12-18 hours, or until the surface is bubbly and the dough has more than doubled in size.
When ready to bake, place a Dutch oven (with its lid) into your oven and preheat the oven to 450°F (232°C) for at least 30 minutes to ensure the Dutch oven is piping hot.
Generously flour a piece of parchment paper, your hands, and a clean surface. Turn the dough out onto the floured surface and gently shape it into a round ball, being careful not to deflate its air pockets.
Sprinkle the top of the dough with additional flour or cornmeal to prevent sticking, then place it seam-side down onto the parchment paper. Cover with a kitchen towel and let the dough rest for 30 minutes while the Dutch oven finishes heating.
Carefully take the hot Dutch oven out of the oven. Using the parchment paper as a sling, transfer the dough into the Dutch oven. Cover with the lid and place it back into the oven.
Bake for 30 minutes with the lid on, then carefully remove the lid and bake for another 10-15 minutes, or until the crust is golden brown and has a hollow sound when tapped.
Using the parchment paper, lift the bread out of the Dutch oven and transfer it to a cooling rack. Allow the bread to cool completely before slicing to preserve its texture and flavor.
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
