As you readers know, we have a serious love for bread over here at ACO (revisit with our friend and bread maker Ben Tugwell). Recently I bought a Dutch Oven and the first night we had it there was bread to be made.  I found Mark Bittman’s recipe (an adaption from Jim Lahey, Sullivan Street Bakery) for No Knead Bread and we were on our way to 18 hours of rising, more rising and baking.  What resulted was a beautiful, delicious crusty bread for lunch and dinner (x2).  I was so impressed with this bread.  You should definitely try this!

Side Note:  A Dutch Oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch ovens have been used as cooking vessels for hundreds of years. They are called “casserole dishes” in English speaking countries other than the USA, and cocottes in French, They are similar to both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related to the South African Potjie and the Australian Bedourie oven. (LINK)

Who knew?  A Dutch oven is a slang term for pulling a cover over someone’s head while in bed and creating flatulence, thereby creating an area of foul-odored air in an enclosed space that must be inhaled. This is done as a prank or by accident to one’s sleeping partner. (LINK)

RECIPE!  /  More images