When you think artisan bread, you may think of a freshly baked loaf made by a professional baker, baked in a specialty oven. But the chewy crust and delicious textured flavor is easily replicated by using the Doveware Dutch Oven.
This recipe is easy to put together and no kneading is required. It doesn’t get better than this! Prepare the dough early in the day or the night before as this bread requires a long rising time for the yeast and flavors to develop.
3 tblsp butter, melted
3 c flour
1 tsp salt
1 tblsp brown sugar
1/4 tsp rapid rise yeast
1 c raisins
1 c water
1/2 c milk
Parchment paper, 15” x 15” piece
Melt the butter and set aside to cool.
In a large bowl, whisk together the flour, salt, brown sugar, yeast and raisins. Add the water, milk and butter and mix with a large spoon until well combined.
The dough will be very sticky. Cover with plastic wrap and let sit at room temperature for 12- 18 hours or until dough has nearly doubled in size.
With a bowl scraper or lightly floured hands, gently remove the dough in one piece and lift the edges towards the center to create a rounded shape.
Place the ball shaped dough on the parchment paper and let rise for another hour.
Before baking, use a sharp serrated knife and slash the top of the bread with an “x” or any pattern, about ¼ inch deep.
Fifteen minutes before the end of the second rise, preheat the oven to 450 degrees.
Place the empty Dutch Oven with lid onto the center rack and heat for 20 minutes.
Carefully remove the heated pot and with the help of the parchment paper, invert the dough into the pot or simply place the paper and dough inside the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes or until bread has a golden brown color.
When it has finished baking, remove bread from the pot and allow to cool thoroughly before cutting.