We’re all big fans of “everything” bagel season and add it to almost everything – from eggs, avocado to chicken salad and of course on bagels with cream cheese. When I saw this recipe for a non-knead bread made in a Dutch oven, I had to give it a try.
It was really good. I have a few tweaks to try the next time I make it – more seasoning and also letting it proof longer. It was a little cooler than usual when I made this first loaf, and I think the rise could have been better. It’s a good thing we all enjoyed it, because I’ll be making it many more times this fall and winter.
3 cups flour
1 tsp salt
1/2 tsp active dry yeast
1 1/2 cups hot water (about 90-100 degrees)
4 Tbsp Everything but the Bagel seasoning + extra for the top
In the large bowl, combine the flour, salt, yeast and seasoning. Add the hot water and mix with a spatula or your hand, until the dough comes together. Cover the bowl with plastic wrap and allow to proof on your counter for 12 to 19 hours. When your dough has tiny bubbles over the top, your bread is ready to bake.
Place your Dutch oven into your oven and preheat to 450 degrees. Lightly flour your work surface and transfer the dough. To make your bread, take the left and right side and bring towards the middle. Pull up the top and bottom edges to form a large ball shape. Flip the dough over to shape into a round ball. Cut three slashes into the top and then spritz with water and sprinkle with the remaining “everything” seasoning.
Once your oven is preheated, carefully remove the Dutch Oven. Place the dough into the center of the pot and place the lid back on. Bake for 30 minutes with the lid on. Remove the lid after 30 minutes and bake for another 15 minutes or until the crush is golden brown. Once baked, remove the pot from the oven and transfer the bread to a cooling rack. Allow to cool completely before slicing.
Source: Canning and Cooking at Home