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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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
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | (808.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1590.3 |
| Total Fat 4.8g | 0% |
| Saturated Fat 0.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 4728.1mg | 0% |
| Total Carbohydrate 333.5g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 1.0g | |
| Protein 44.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 58.4mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 481.7mg | 0% |
Source of Calories