I have an obsession with dutch oven crusty bread, and if you’re a follower of mine on Instagram you know just how often I make it. But although I was able to shorten the dough rising time to 8 hours versus the 12+ that all other recipes on the internet gave me, it was still a long time and often I found I would forget to prep the dough in the morning and end up having to scramble and buy bread from the store instead closer to dinner time.
Then I had my “a ha!” moment. I doubled my yeast quantity and added warm water instead of room temperature water…and lo and behold…2 hour proof time instead of 8!! Yes! I am so excited to share all this with you today because this bread will change your life!
Last Friday, when Johannes had a PA day and spent the morning playing with his friend, I thought it would be the perfect time for me to bake a batch and show you how to do it. And since I needed something for dinner too, I decided to empty out my pantry and make a Moroccan Stew as well, inspired by my good friend Diala’s gorgeous post on Instagram.
And for the details on how to make the bread and stew, see below.
Bread – Ingredients:
3 cups of all purpose flour
1 & 1/2 cups of warm tap water
1 tsp instant yeast
2 tsp salt
Mix all the dry ingredients in a large bowl. Add water and mix with a spatula or a wooden spoon. I find at this point I need to use my hand a bit to make sure everything is mixed and there are no large flour lumps. Shape the dough into a giant ball and then cover the bowl with a damp towel or plastic wrap and let it stand at room temp for about 2 hours.
To bake preheat the oven to 450 degrees F with the dutch oven with a lit inside it. Sprinkle some flour on the risen dough, shape into a ball again and drop it inside the super hot dutch oven (use oven mitts). Put the lid back on and place it in the oven for 30 minutes. At the 30minute mark remove the lid and bake for 10 more minutes or until crispy golden brown on top.
Moroccan Stew – Ingredients:
1 can fire roasted tomatoes
1/2 large Spanish onion
1 can chick peas, drained and rinsed
1/2 cup of cilantro
1 cup lentils of your choice
1 can strained tomatoes
1 cup vegetable stock
1 tbsp cumin
1/2 cup barley
1 can pinto beans, drained and rinsed
3 cloves of garlic, crushed
1 tsp salt
2 tsp olive oil
Heat a pot on hot and add the oil. Transfer the onions, cilantro, garlic to the pot, sauté until soft. Add cumin and stir for 30 seconds. Add lentils and barley. Add tomatoes, vegetable stock, chick peas and beans. Stir and bring to a boil, then reduce heat and simmer for 45minutes until the onions are soft.
Serve with delicious crusty bread!