Simple Way to Bread Pudding Without Egg And Oven

No-Knead Dutch Oven Bread

Rapidly, stir in eggs with a fork or small whisk and combine well.

Recipe Summary No-Knead Dutch Oven Bread

This rustic bread is easy and fabulous - tastes like it's fresh from a French bakery. The secret is the use of a Dutch oven, which regulates the moisture.

Ingredients | Bread Pudding Without Egg And Oven

3 cups all-purpose flour

2 teaspoons salt

¼ teaspoon active dry yeast

1 ½ cups water

Directions

Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.

Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.

Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).

Carefully remove the Dutch oven, place dough inside, and cover with the lid.

Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.

Important: Dutch oven must be heated prior to adding dough.

Do not open the oven to see if bread is done; look through the oven window.

Info | Bread Pudding Without Egg And Oven

prep: 15 mins cook: 40 mins additional: 14 hrs total: 14 hrs 55 mins Servings: 12 Yield: 1 loaf

TAG : No-Knead Dutch Oven Bread

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