This ‘everything bread’ is an amazing no-knead, fool-proof bread recipe you can easily make in a Dutch oven.
Ingredients
Dough:
½ teaspoon Active Dry Yeast
1 ½ c. Water (90-100 degrees or your yeast needs)
3 c. King Arthur All Purpose Flour
3-4 teaspoons ‘Everything’ Topping Mix into the dough, plus more 1-2 tablespoons for topping crust
1 teaspoon Salt
Everything Season Mix:
1 tablespoon dried garlic
1 tablespoon dried onion
2 teaspoons coarse salt
1 tablespoon poppy-seeds
1 tablespoon toasted sesame seeds
How to make ‘Everything’ Bread
Step 1: Mix the flour, salt, “everything” mix, and yeast in a large bowl. I used my stainless steel Kitchen-Aid bowl. Add water to the bowl and mix the dough with your hands or a spatula until the water is fully mixed in. Put saran wrap over the bowl and let it sit on your counter for 13 to 18 hours. When the top of the dough is full of tiny bubbles all over, it’s ready.
Step 2: When you’re ready to bake, prepare the oven and preheat it to 450 degrees F, then put the lid on your cast-iron Dutch oven.
Dust your work area and your hands with flour. Take the dough out of the bowl carefully and lay it flat.
Step 3: Pull the dough’s right and left edges up and toward the middle. Then pull the dough’s top and bottom edges up and toward the middle (you are forming it into a large ball shape). Turn the dough over on your work surface and shape it with your hands. Dust the bottom of your dough ball with a little more flour. Make three cuts in the top of the bread dough, spray it with water, and sprinkle 1 to 2 tablespoons of the “everything” topping on top.
Step 4: When the oven is ready, take the pot out and take the lid off.
Take the ball of dough carefully and put it in the pot. Return the pot to the oven and replace the lid.
Step 5: Bake with the lid on for 30 minutes, then uncover and bake for additional 15 minutes, or until the crust is golden brown.
Step 6: Carefully take the bread out of the oven, place it on a cooling rack (if desired, you can slightly brush the bread with melted butter ), and let it cool before cutting it.