Quick & Easy Bread Series: Artisan Hubcap Bread

Mrs. Fields Secrets Artisan Hubcap Bread
I’m loving our bread series, are you? We’ve tackled Cinnamon Twists, Buttery Herb Breadsticks, and today we’re creating chewy, crusty Artisan Hubcap Bread. This bread falls into the “quick and easy” category because the amount of time you spend touching this bread, start to finish, is less than five minutes! No kneading, no punching, no fuss. This bread does all of the work itself and the results are amazing. I like to start the dough in the evening when I’m making dinner, then bake it up the next morning. The only necessary tool is a cast iron dutch oven, 5 quarts or larger. If you don’t have one already, it’s time to invest. You’ll absolutely love cooking with it, I promise.

This bread is delicious with your favorite spreads and dips. It’s perfect for sandwiches, and incredible for French toast. But my favorite way to eat it is with a drizzle of olive oil and balsamic vinegar.

Artisan Hubcap Bread

3 cups bread flour
1 teaspoon yeast
1 1/2 teaspoons kosher salt
1 1/2 cups very warm water

In a large mixing bowl, stir flour, yeast, and salt together. Add the warm water and using a large spoon, stir until dough is wet and shaggy in texture. Cover bowl with plastic wrap and allow to sit for 12-18 hours. Preheat oven to 450 degrees. Put the dutch oven in the preheated oven and allow to heat for 30 minutes. While dutch oven is heating, scoop dough onto a floured surface and shape into a round shape. Place plastic wrap on top and allow to sit until dutch oven is ready. Remove preheated dutch oven and, with floured hands, plop the dough inside. If it lops onto one side, simply use a pair of pot holders and shake the dutch oven to even out the dough. Place the lid on top and put it back in the oven to bake for 30 minutes, then remove the lid and bake for an additional 15 minutes. Remove and allow to cool on a wire rack.

HINT: Add your favorite herbs and cheeses, or dried fruits and nuts to create unique, flavorful loaves.

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