I found this artisan bread recipe on line searching for “dutch oven bread” and it said even a 6 year old could make it. So I thought, hey, I’m at least 6 years old, so I could make it! And sure enough, it’s the easiest, most resilient loaf of bread I’ve ever made. And it’s got a fabulous crunchy crust, a chewy texture, and it’s hard to mess it up. I only do the first rise…and let the mixture sit for anywhere from 6 – 18 hours…it’s always good no matter what I do.
Enjoy!
Towerhouse Quilts 
I am trying this tomorrow! Do you think it would work with figs and walnuts mixed in?
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Absolutely! Give it a try and report back!
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Thanks for the info. I’m trying it.
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You go girl!
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Now, I know you’re a good cook in the first place, but 6-18 hours??? Is that a typo? Sounds crazy!
Must try this myself.
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Nope, not a typo! This bread is so forgiving you can do almost anything with it. Sometimes I’m in a hurry and only let it rise about 6 hours. Sometimes I mix it the night before and bake it off the next evening; hence the 18 hours. I rarely do the second rise, just shape it a bit when I’m ready to throw it in the oven. Hey, if a 6 year old can do it, so can I!
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I love this bread! I hardly make bread the “old fashioned” way any more. I use 7 grain cereal, rosemary, fennel and raisin…all are good! Nothing beats the aroma of freshly baked bread!
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So true! I’ve got two loaves going right now; one with rosemary and the other plain! Hope you are doing well…looking forward to seeing you at our next beach retreat (yes, I have it on my calendar already)!
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And…it is absolutely yummy!!!
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I’m very excited about trying all the variations you’ve done with the seeds, the nuts…etc!
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