Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups lukewarm water (105-110°F)
  • 1 (1/4 oz) packet rapid rise yeast ((equal to 2 1/4 tsp))
  • 1 tsp sugar
  • 4 cups all purpose or bread flour
  • 1 tsp salt

Instruction

  • In a measuring cup or bowl, mix together water, sugar and yeast. Set aside for 10 minutes until foamy.
  • In the bowl of a stand mixer fitted with a dough hook, sift together flour and salt.
  • Make a well in the center of the flour and add yeast mixture. Turn on medium, knead for 5 minutes until pulled away from the sides of the bowl and elastic.
  • Oil the bowl and dough, turning to coat. Cover with a kitchen towel and let rise for 4 hours in a warm, draft free place.
  • Punch down dough to release air. Fold dough from edges to the center pinch together. Shape into a ball and return to the bowl smooth side up. Cover and let rise 2-3 hours.
  • Gently stretch the dough into a round loaf pinching the seams of the dough together underneath. (There's no need to punch the dough down this step.} Dust the top with a small amount of flour. Return to bowl, cover and let rise for 1 hour.
  • 30 minutes into the final rise, place dutch oven into the oven with the lid in place while it preheats to 425°F. Leave in oven for 30 minutes.
  • Use oven mitts to remove from oven. Set on a heat proof trivet.
  • Remove dough from bowl and place onto a piece of parchment paper. Lift dough with paper, placing into the Dutch oven. Cut 3 slits or an X on top using a sharp knife.
  • Bake for 30 minutes with lid in place. Remove lid and bake for an additional 10-15 minutes until golden.
  • Remove using parchment paper, rest for 20 minutes then slice and enjoy.