Dutch Oven Bread
Yield: 1 (2-pound) loaf
  • 4½ cups all-purpose flour
  • 1 tablespoon kosher salt
  • ½ teaspoon active dry yeast
  • 2¼ cups lukewarm water
  • ⅓ cup plain yellow cornmeal, divided
  1. FIRST In a large bowl, stir together flour, salt, and yeast. Add water. Stir with your hand until a sticky dough forms. Cover bowl with plastic wrap or a kitchen towel; let rise at room temperature overnight or up to 24 hours.
  2. NEXT On a floured work surface, pat dough into a circular shape. Fold four edges in toward center; turn dough smooth side up. Sprinkle with flour, and cover with plastic wrap. Let rise at room temperature 2 hours.
  3. NEXT Place a 4- to 6-quart cast-iron Dutch oven in cold oven. Preheat oven to 500°. Sprinkle top of dough generously with cornmeal. Using a large spatula, flip dough over; sprinkle with remaining cornmeal.
  4. LAST Place dough in preheated Dutch oven. (Use a wooden spoon to gently push dough into bottom of pan, if necessary.) Cover, and bake 30 minutes. Uncover, and bake 15 to 20 minutes more. Let cool completely on a wire rack.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/dutch-oven-bread/