You know you've seen it, and most likely you've made it. I've been eyeballing it quite some time myself. But seeing as I was given the opportunity to review a Kitchenaid 4Qt Cast Iron Dutch Oven
, it seemed like the perfect opportunity to go ahead and make it.
Turns out the Kitchenaid Dutch Oven is the perfect vessel in which to bake this glorious, rustic, delicious loaf of no-knead bread.
Aside from being shiny and beautiful, it's definitely heavy duty. Made to last a long time....most likely it will outlive me and everyone I know.
The interior is said to be porcelain enamel, but it's dark, so you don't have to worry about staining.
And for me, the 4 Qt is the perfect size for my small family. Just right for a big, but not big enough to feed an army, pot of chili or beef stew.
And check this out, the lid doesn't have a knob on top, so you can flip it over and use it as a grill pan! I haven't tried this yet, but it looks cool.
And the bread...well, it's hard to go wrong with homemade bread. My daughter said it tasted like "restaurant bread". I think that's a good thing. It is pretty easy, since you quickly mix the ingredients together then leave it alone for about 24 hours. If you haven't tried it, I highly recommend it.
3 cups all-purpose flour
1/2 tsp active dry yeast
1 1/2 tsp salt
1 2/3 cups warm water
In a large bowl, combine the flour, yeast, and salt. Add the water and stir until it comes together – the dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap or a plate and set aside at room temperature for 18 to 24 hours.
Transfer the sticky dough onto a well-floured surface and dust the top with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges underneath. Top with a floured towel and let rise on the countertop for another hour.
When you’re ready to bake, preheat the oven to 450F with a heavy lidded casserole or pot inside. Carefully remove the pot, turn the dough into it, cover and bake for 30 minutes. Uncover and bake until golden and crusty; another 15-20 minutes. Cool slightly before cutting into it. Makes 1 loaf.
Be sure to check back with me early next week for a giveaway of a spicy nature :)