Dutch-Oven Buttermilk No Knead Bread

  • Serves: Makes 1 large loaf, 12 to 14 wedges or slices
  • Baking Temp (degrees F): 450 initially; then 425
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  • Comments: 14

If you're in the mood for a really crispy crusted rustic bread to have with a steaming bowl of comforting soup, this is PERFECT! No Knead Breads are a great alternative if you want a dough that can be prepared in advance and left to ferment for a longer period of time to develop the gluten and flavor, but the process of making the bread is very easy. It has a wonderful texture too. The acid in the buttermilk also makes the slightly tangy, and its crumb moist and tender. Sprinkling the top with coarse salt right before baking adds to its appeal. This recipe has been adapted from Nancy Baggett, cookbook author.

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