This recipe is for several different versions that use the same basic ingredients and instructions. Be careful to follow each version specifically as they add slightly different ingredients at different stages of the process.

This recipe—and all variations—is cooked in a regular oven, but also in a 4 quart or larger Dutch oven with a lid.

If you do just the basic ingredients and instructions, you will have a wonderful loaf of basic white bread.

Basic Ingredients

• 3 C bread flour
• 1 t instant dry yeast
• 2 t salt
• 1.5 C lukewarm water

Basic Instructions

Initial Prep

1. Whisk all dry ingredients in a 3–4 quart bowl with a tight fitting lid or use plastic wrap to create a seal
2. Add the water and stir thoroughly with a wooden spoon until the dough is mixed well until there is no more loose powder. The dough will be quite sticky and shaggy looking
3. Seal the bowl and let it rise until it seems to have reached its maximum size

Pre-bake

4. Once doubled in size and bubbly, transfer the dough with hands spritzed with cooking spray to lightly floured parchment paper
5. Quickly shape into a round ball and cover with a towel
6. Let rise until nearly doubled in size (~1–1.5 hours)
7. About one hour in, preheat oven to 450º F with cast iron Dutch oven and lid inside
8. Heat the Dutch oven for 40 minutes (including the preheat time)

Bake

9. Gently place the parchment paper with dough into the Dutch oven
10. Cover with the lid and bake in the oven for 30 minutes (adjust according to preference and oven)
11. Remove the lid and bake uncovered for an additional 10–15 minutes (I usually go with 13 minutes)
12. Remove from the oven and gently place the loaf onto a cooling rack and enjoy the beautiful aroma
13. Give it a chance to cool before cutting into the loaf

Variations

Oat

• To the basic ingredients, replace
  • 1 C of bread flour with 1 C quick oats

Wheat

• To the basic ingredients, replace
  • 1.5 C of bread flour with 1.5 C whole wheat flour

Sourdough

• To the basic ingredients, add
  • 1/4 C sourdough starter

Cinnamon Raisin

• To the basic ingredients, add
  • 1/2 C raisins
  • 1/2 C Craisins
  • 1/4 C brown sugar
  • 1 T honey
  • Zest of an orange
  • 1 t cinnamon
  • 1 t sugar
  • OPTIONAL: 3/4 C chopped nuts (pecans or walnuts)
• During Pre-bake
  • Have 1/3 C cinnamon sugar at the ready
  • Sprinkle parchment paper with a few teaspoons of cinnamon sugar and turn the dough onto it
  • Sprinkle the dough with two tablespoons of cinnamon sugar
  • Fold the dough over onto itself two times to create a rough swirl of cinnamon sugar
  • Flip the dough over and quickly shape into a round ball
  • Sprinkle remaining cinnamon sugar on top of the dough
  • Cover with a towel and let rise until nearly doubled in size (~1–1.5 hours)

Dark Chocolate Coconut

• To the basic ingredients, add
  • 4 T brown sugar
  • 1 C dark chocolate, chopped
  • 1 C unsweetened coconut, shredded
• During Bake—after removing the lid
  • Sprinkle on additional shredded coconut

Cheddar and Jalapeño

• To the basic ingredients, add
  • 4 oz cheddar cheese, diced
  • 4 oz parmesan cheese, finely grated
  • 1 jalapeño, thinly sliced
  • 3 scallions, finely chopped
• During Bake—after removing the lid
  • Sprinkle on additional shredded cheese

Spicy Cheese

• To the basic ingredients, add
  • 1.5 t red pepper flakes
  • 1–2 chopped green onions
• During Pre-bake—prior to forming dough ball
  • Fold in 1 C extra sharp cheddar cheese cubes
• During Pre-bake—just before placing in the Dutch Oven
  • Brush 1 egg yolk onto the entire surface of the dough ball
  • Sprinkle on 0.5 t additional red pepper flakes
• During Bake—after removing the lid
  • Sprinkle on additional shredded cheese

Four Cheese

• To the basic ingredients, add
  • 1–2 C shredded Trader Joe's Quattro Formmagi (reduce main salt if cheese is salty)
  • 1/4 C green onion, chopped
• During Bake—after removing the lid
  • Sprinkle on additional shredded cheese

Italian

• To the basic ingredients, add
  • 1 T Italian seasoning
  • 1 C asiago or parmesan cheese
• During Bake—after removing the lid
  • Generously spray with olive oil
  • Sprinkle on flaky sea salt

Roasted Garlic and Herb

• To the basic ingredients, add
  • 1 T thyme, fresh and chopped
  • 2 t rosemary, fresh and chopped
• During Initial Prep—while dough is rising
  • 1 garlic, large head
    • Let cool completely before squeezing cloves out of skins
    • Wrap completely in foil and bake at 400º until tender (~30 min)
    • Remove excess papery skins, slice a thin layer off top to expose top of cloves
• During Pre-bake
  • Thinly slice the garlic and incorporate it into the dough by folding it evenly in a few times
• During Bake—after removing the lid
  • Generously spray with olive oil
  • Sprinkle on flaky sea salt

Tomato Basil Cheese

• To the basic ingredients, add
  • 2 T tomato paste
  • 1 C shredded cheese (reduce main salt if cheese is salty)
  • 1/4 C basil leaves, finely shredded