Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

and put the entire Dutch oven back into the conventional oven. Bake it for as long as your recipe indicates, but with 10 minutes left in the baking time, remove the lid so the bread can brown.

Recipes published by Food & Wine are ... with a sharp knife about half an inch deep. Cover the Dutch oven, if using. Bake until bread is golden brown on top, about 30 to 35 minutes, removing ...

This Baked Dutch Oven Beef Stew Recipe is a new family favorite! While I am still a big crockpot fan, I am loving learni ...

Similar to baking a sourdough loaf, humidity is your soda bread’s friend ... but I’ve made this recipe with a cold Dutch oven before. I actually made a whole Irish soda bread YouTube video ...

The secret to a delicious multigrain bread is choosing the right grains. Go for a variety of whole grains like wheat, oats, ...

First, you’ll need to increase the amount of the recipe to make enough dough for the Dutch oven. For bread intended to be baked in a pan, the pan is needed for support and protection.

Mix the Dough: In a large mixing bowl, whisk together the flour, salt, sugar, and yeast. Pour in the beer and stir until a ...

Suddenly, you glance at your recipe and then your oven ... The exception is when you are baking bread in a Dutch oven (more on that below) and need the baking vessel to get as hot as possible.

Managing these requirements might sound like a challenge, or like expensive equipment might be involved, but you can actually solve both needs with a common piece of cookware: the Dutch oven. A heavy ...