Homemade Croutons, Serious Crunch

croutons finished

Follow the hyper-link to a great bread recipe. It is a no-knead bread recipe using a Dutch Oven. Homemade bread is a great choice for homemade croutons since you control the ingredients and avoid the chemical additives found in commercial bread products.

Homemade croutons, in addition to the degree of control you have over what you are putting into your system, you control the texture. Less time in the oven results in s softer crouton. More time in the oven leads to homemade croutons with the serious crunch mentioned in the title. This crunch is a welcome texture when added to your favorite salad or soup.

Another benefit of homemade croutons is you control the varying degrees on flavor. You can try different oils to alter the flavor. Just be careful of the temperature at which the oil burns. Olive oil burns at a lower temperature than, say, vegetable oil. If you choose Olive Oil, the olive oil may scorch; whereas, the vegetable oil may be fine or take longer to bring on the crunch. You can also experiment with different herbs. Once you toss the bread crumbs in oil, dried herbs will adhere to the bread crumbs. One final control you have is any type of shredded cheese you might add. The recipe below opts for a mild Parmesan cheese. You can select a bolder cheese if you prefer a bolder flavor profile.

If you care to know more about bread crumbs, this link provides some background on all things bread crumbs.

If you want to go down the rabbit hole, check out this link. It should take you to a good read that will put you on the homemade band wagon.

Homemade croutons and homemade bread, in general, provide a firm foundation for improving your family’s health and well being.

Homemade Croutons, Serious Crunch

Homemade bread, destined for homemade croutons, delivers serious flavors to these crouton crunchies.
Prep Time5 mins
Cook Time20 mins
Course: Salad
Cuisine: American
Keyword: Croutons
Servings: 12 servings
Author: John
Cost: $10.00


  • Baking sheets
  • Medium Glass Bowl


  • 2 cups bread day old, roughly torn
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 cup cheese, parmessan


  • In a glass bowl, roughly tear bread to make 2 cups
  • Drizzle with olive oil and toss to coat bread crumbs.
  • Add pepper, salt, Parmesan cheese, and garlic powder.
  • Gently stir to coat the bread crumbs.
    croutons mixed
  • Spread seasoned bread crumbs on prepared baking sheet.
  • Bake in a 375 degree oven about 10 minutes or until bread is browned and fragrant.
    croutons finished

Peanut Butter Treats (Wholesome Goodness)

Peanut Butter Treats (Wholesome Goodness) Baked

This Peanut Butter Treats (Wholesome Goodness) recipe originated in a tattered and torn cook book. Unfortunately, just the recipes survived so there is no way to accredit this recipe to a particular cookbook or author. From the layout of the cookbook, I think it might be a grouping of recipes from a church in the Tampa Bay, Florida region.

Normally, a somewhat healthy recipe is a rarity from a church cookbook. This Peanut Butter Treat (filled with Wholesome Goodness ingredients) is an exception. It is sweetened with honey (use some locally collected honey, if available) and the Peanut Butter chips. The recipe uses sunflower seeds, rolled oats and dried cranberries which amps up the wholesome factor.

As wholesome as these are, you might desire something more cookie-like. If so, try these crunchy pecan cookies. These treat are more akin to a granola bar. If you desire something more traditional, go for the cookie recipe. Speaking of traditional, check out this recipe for granola bars from Just A Taste(r).

Peanut Butter Treats (Wholesome Goodness)

A recipe from the mid-1980's reminiscent of a granola bar cookie.
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Cookies, Cranberries, Oats, Peanut Butter, Sunflower Seeds
Servings: 20 cookies
Author: John
Cost: $10.00


  • Glass bowls
  • Cookie Sheets(s)
  • Measuring Cups
  • Measuring spoons


  • 1 Large Egg
  • 1 Cup Honey I used local honey
  • 3/4 Cup Canola Oil
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 3 Cups Rolled Oats Quick-Cooking
  • 1 Cup Whole Wheat Flour
  • 3/4 Cup Toasted Wheat Germ
  • 1 Cup Peanut Butter Flavored Chips
  • 1/2 Cup Sunflower Seeds Roasted
  • 1/2 Cup Dried Cranberries
  • 1/4 Cup Water


  • Preheat oven to 350°F.
  • In a medium bowl, combine egg, honey, oil, water, salt, and vanilla.
  • In a mixing bowl, stir together oats, flour, and wheat germ.
  • Add liquid ingredients mixture to the dry ingredients mixture and mix well.
  • Stir in peanut butter chips, sunflower seeds, and dried cranberries.
  • Using a 1/4 cup measure, drop dough onto an ungreased cookie sheet approximately 2-inches apart.
  • Use the bottom on a water glass or the measuring cup to flatten each mound to about 3-inches in diameter.
  • Bake in preheated oven for 15 to 20 minutes or until light brown.
  • Remove from baking sheet and cool completely on a wire rack.

Notes to Nibble on Peanut Butter Treats (mix up the Wholesome Goodness):

  • If possible, use locally sourced honey.
  • The dried cranberries are just a preference. Use any dried fruit – raisins, cherries, or blueberries. You get the idea.
  • Add a little cinnamon or chai spice for a little more depth of flavor.
  • Use peanut butter candy pieces in place of the peanut butter chips for a little more sweetness.
  • If you like a little more crunch, increase the bake time.
  • If the dough is difficult to work with, stick the dough in the refrigerator or freezer to stiffen the dough.
  • Let the cookie sheets cool between baking batches. Warm cookie sheets can start baking the dough before they hit the oven.
  • These cookies freeze well. Simply place in a ziplock bag and place in the freezer. Place them in a lunch bag and they willl be thawed and ready to eat by launch.

Crunchy Pecan Coconut Cookies

Crunchy Pecan Coconut Cookies cookie jar

These crunchy pecan coconut cookies are attributed to Sarah (last name unknown). Here in Florida, there are Estate Sales most weekends. A prize find are any hand written recipes. This represents one such recipe (and the reason we have no last name for Sarah). If you are craving some chocolate, check out this Family Favorite Pecan Chocolate Chip cookie recipe.

Chocolate or crunch. Which to choose? If you are leaning towards chocolate, checkout the link above, try out the recipe, and leave a comment on how things went. Want to up the crunch? Though not documented in the original recipe, it is pretty easy to add some extra crunch to these crunchy pecan coconut cookies. Place some Demerrara sugar in a bowl, then place some tap water in another bowl. Grab a cup or glass with a round bottom about two inches in diameter. Roll the cookie dough into balls before placing them on the cookie sheet. Once placed on the sheet, dip the bottom of the glass in the water and then in the sugar. Press the glass onto the dough balls to the desired thickness. The sugar should transfer to the surface of the dough. Once baked, the sugar gives some added texture and crunch. The sugar also adds a nice flavor profile.

Once these are baked, you will notice a resemblance to a sandie cookie. Popularized and mass-produced by Keebler(r) in the mid-1950’s in the United States, you might notice a close cousin to the Keebler Pecan Sandie (r) cookie. Make these crunchy pecan coconut cookies today and bring home the crunch.

A Few Last Notes And Tips about these Crunchy Pecan Coconut Cookies:

  • The addition of the sugar-water process above is optional.
  • If the dough seems too soft, place the dough in the refrigerator to firm the dough.
  • Make sure to let the cookie sheets thoroughly cool between batches. If the sheets are still warm, the dough tends to spread more.

Pecan Coconut Cookies (Bringing the Crunch)

These pecan coconut cookies certainly bring the crunch. The chopped pecans and shredded coconut pair nicely to deliver big flavor.
Prep Time25 mins
Cook Time15 mins
Course: Dessert
Cuisine: French
Keyword: Cookies, pecan, sable, sandie
Servings: 40 cookies
Author: John
Cost: $10.00


  • Hand mixer
  • Large Glass Bowl
  • Medium mixing bowl
  • Cookie Sheet(s)
  • Spatula
  • Measuring spoons
  • Measuring Cups
  • Silicon Mat(s)


  • 1 cup oatmeal quick cooking
  • 1 cup coconut
  • 1 cup sugar granulated
  • 1 cup brown sugar light brown
  • 1 cup butter
  • 1 cup oil
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 cup Rice Krispies
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup pecans finely chopped


  • Preheat oven to 350°F.
  • Line a cookie sheet with either parchment paper or a silicon mat.
  • In a large bowl, combine sugars, butter and oil.
  • Add eggs and vanilla to sugar-butter mixture.
  • In another bowl, whisk together oatmeal, coconut, baking soda, Rice Krispies (r), salt, cream of tartar and flour.
  • Gradually add dry ingredients to wet ingredients.
  • Place on prepared cookie sheet by teaspoons full approximately 2-inches apart.
  • If preferred, make a design on each mound by pressing flat with the tines of a fork.
  • Bake about 15 minutes or until a golden brown.
    Pecan Coconut Cookies (Bringing the Crunch)-Baked

Blueberry Crumble (an Easy to Make Recipe)

Blueberry Crumble (an Easy to Make Recipe) - Baked sideview

This Blueberry Crumble’s (an Easy to Make Recipe) origin is unknown. It is thought to have originated with my mother’s step-mother. From research, crumbles have existed in some form pre-dating the 20th century. Popularity increased throughout the British Isles during the early to mid-20th century. The rise in popularity, particularly in the Republic of Ireland, was due to the institution of rationing during World War II.

With rationing, came the need for alternatives to pie crust. This gave rise to the crumble topping and simplicity of ingredients. A quick review of the ingredient list shows that most of this recipe is comprised of common pantry items. With the exception of the chocolate graham cracker crumbs, most items should be on hand. The chocolate graham cracker crumbs can be substituted with regular graham cracker crumbs. If you are familiar with a fruit crisp, this recipe should seem familiar.

Speaking of substitutions, the filling is versatile. Similar to a blueberry crisp, Apples, blackberries and plums can be swapped out for the blueberries. Play with the addition of spices. A nice addition to the flavor profile would be adding some chai spice. Add some nutmeg and cloves to apples. Go in an entirely different direction and make it a savory dish.

As the title implies, Blueberry crumble (an Easy to Make Recipe), is easy to make and comes together quickly. The recipe doesn’t require any special skills. It also doesn’t employ any exotic ingredients. It does, however, deliver big flavor and the topping provides a nice light crunch texture.

Blueberry Crumble (Easy to make Recipe)

This Blueberry Crumble recipe is easy to make and comes together quickly.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry, Crumble
Servings: 6 servings
Calories: 311.3kcal
Author: John
Cost: $5.00


  • Measuring spoons
  • Large Glass Bowl
  • Measuring Cups
  • Wooden Spoon
  • Medium Glass Bowl
  • 9-inch Pie Plate


  • 5 cups Blueberries Fresh
  • 1/2 cup Sugar Granulated
  • 1/4 cup Cornstarch
  • 1 tablespoon Lemon Juice Fresh
  • 1 tablespoon Orange Zest
  • 2 teaspoon Cinnamon Divided
  • 1/4 cup Oats Old-fashioned
  • 1/4 cup Flour All-purpose
  • 1/4 cup Graham cracker crumbs Chocolate
  • 3 tablespoons Brown Sugar Light brown; firmly packed
  • 3 tablespoons butter Unsalted; melted
  • 1/4 teaspoon salt kosher


  • Preheat oven to 350°F.
  • In a large bowl, stir together blueberries, granulated sugar, cornstarch, lemon juice, orange zest and one teaspoon of the cinnamon until well combined.
  • Pour mixture into a 9-inch pie plate.
    Blueberry Crumble (an Easy to Make Recipe) - Filling
  • In a medium bowl, stir together oats, flour, chocolate graham cracker crumbs, brown sugar, remaining cinnamon, melted butter and salt.
  • Stir until mixture is crumbly.
  • Sprinkle oat mixture over blueberry mixture.
    Blueberry Crumble (an Easy to Make Recipe) - Crumble topping
  • Bake until topping is golden brown and filling is bubbly, 35 to 40 minutes.
    Blueberry Crumble (an Easy to Make Recipe) - Baked

Finishing Touches for a Blueberry Crumble (an Easy to Make Recipe:

  • As a finishing touch when serving, consider topping with some vanilla Ice Cream.
  • Alternatively, a fresh batch of Whipped Cream would make a nice finish.
  • For a similar Blueberry Crumble recipe, take a look here.

Family Favorite Pecan Chocolate Chip Cookies

Family Favorite Pecan Chocolate Chip Cookie-Presentation

No one in my family seems to know where this family favorite pecan chocolate chip cookie recipe originated. During our childhood we were suddenly blessed with these chocolate laden cookies. Best guess is they originated either from a magazine or a kind neighbor. The chopped pecans (optional) give them a nice crunchy texture.

Speaking of crunch, play around with the baking time. Since ovens vary, 8 minutes seems to produce a soft, chewy cookie. Whereas, 9 minutes produces a crunchy cookie. Because of the personal nature of chocolate chip cookies in the United States, you can omit the nuts or substitute another crunch. Play with the ingredients. If you do, please leave a comment for our readers.

If nothing else, the following statement should generate some comments. Please note! Anyone outside the United States, Chips AHoy!(R) cookies are NOT representative of chocolate chip cookies in the United States. Do not make any judgments based on this product. These family favorite pecan chocolate chip cookies are more representative of what passes for a proper cookie. Slightly raised or mounded in the middle with a slope toward the edges. The cookies should be light to moderately browned. And, most importantly of all, there are chocolate chips in every bite.

That first bite into a chocolate chip cookie is very important. It can evoke memories from our childhood. The distinctive scent of their baking defines “comfort food” for many Americans. These are some of the many reasons these cookies represent and reserve a spot near and dear to residents of the United States.

Family Favorite Chocolate Chip Pecan Cookies

Family favorite chocolate chip cookie recipe found tucked in my grandmother's prayer book.
Prep Time15 mins
Cook Time8 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 40 cookies
Author: John
Cost: $10.00


  • Large Glass Bowl
  • Hand mixer
  • Baking sheets
  • Measuring Cups
  • Measuring spoons


  • 1/2 Cup Butter Softened
  • 1/2 Cup Shortening
  • 1 Cup Brown Sugar Packed
  • 1/2 Cup Table Sugar
  • 1/2 Tspn Baking Soda
  • 1/2 Tspn Salt
  • 2 Large Eggs
  • 1 Tspn Vanilla Extract
  • 2 3/4 Cups Flour All-Purpose
  • 12 Ounces Semi-sweet chocolate morsels
  • 1 Cup Pecans Chopped


  • Preheat oven to 375°F.
  • Place butter and shortening in a large mixing bowl.
  • Use a hand mixer on medium speed to beat the butter and shortening together (about 30 seconds).
    Family Favorite Pecan Chocolate Chip Cookie-Mixing
  • Add the packed brown sugar, table sugar, baking soda and salt.
  • Beat until mixture is combined and scraping down sides of bowl as needed.
  • Beat in eggs and vanilla extract until combined.
  • Beat in as much flour as possible with the hand-mixer.
  • If the mixer struggles to mix, stir in any remaining flour with a wooden spoon.
  • Stir in chocolate morsels and pecans.
  • Using a teaspoon, place rounded spoonfuls of dough on an ungreased cookie sheet 2-inches apart.
    Family Favorite Pecan Chocolate Chip Cookie-Dough
  • If desired, flatten dough mounds to circles about 3/4-inch thick.
    Family Favorite Pecan Chocolate Chip Cookie-Before Baking
  • Bake for 8 to 9 minutes.
    Family Favorite Pecan Chocolate Chip Cookie-Baked
  • Let cookies cool, on cookie sheet for about 2 minutes before cooling further on a wire rack.

Odds and Ends (for these Family Favorite Pecan Chocolate Chip Cookies)

  • Unlike my yeast recipe for No Knead Bread, the rising agent for this bread is achieved through incorporating air into the dough, the addition of eggs and baking soda.
  • This is an old recipe, it lists Shortening and butter. The shortening helps the cookies hold their shape. The recipe was tested without shortening and adding additional butter. The addition of shortening produces a superior cookie.
  • Refrigerate the dough in between batches. I found it helps reduce the chance the cookies will start baking on a still warm cookie sheet.
  • I line my cookie sheets with silicon cooking mats. The recipe states un-greased cookie sheets but I have had cookies stick. Using the silicon baking mats will save any finish on the surface of your cookie sheets. It will also prolong the life of your bake-ware.

Molasses (American) Gingerbread

Molasses (American) Gingerbread Baked

This recipe originated from a handwritten recipe found at an Estate sale so the author is unknown. Research points to this recipe originating from Europe. It was then brought over to the 18th Century United States. Whereas European versions were more cookie-like (think the familiar gingerbread people cookies of Christmas), the U. S. version tends to be sweeter and more cake-like. Hence, the recipe is christened molasses (american) gingerbread.

This recipe was originally baked in the Northeastern portion of the early United States as a curative for an upset stomach. What points to this recipe’s origin is the sweetness, and strong flavors.

In the colonial United States, sugar was expensive so alternative sweeteners had to be used. In colonial America, molasses and honey were inexpensive alternatives to our now relatively cheap white sugar. Processed sugar was normally imported and usually ended up in the homes of the upper classes. Additionally, white sugar, at the time, most likely originated in the Caribbean. White sugar was sometimes avoided due to the slave labor that was used to produce the expensive additive.

Also in the colonial United States, rising agents were often bitter. Due to this , this molasses (american) gingerbread recipe tends to be big on flavor. To mask the bitter aftertaste of the leavening agents, molasses or honey were added in addition to cloves, allspice, cinnamon and, ginger.

Unlike yeast recipes such as this No Knead bread recipe, there is no rest period needed. The rise is accomplished through the baking soda activated through the addition on boiling water.

Molasses (American) Gingerbread, 18th century medicinal treat

This version of an American classic gingerbread cake, began as a digestive aid for an upset stomach.
Prep Time15 mins
Cook Time37 mins
Total Time52 mins
Course: Dessert
Cuisine: American
Keyword: Gingerbread
Servings: 16 Slices
Author: John
Cost: $10.00


  • Large Glass Bowl
  • Small Glass Bowl
  • Wooden Spoon
  • Measuring spoons
  • Measuring Cups
  • 8×8 or 9×9 baking pan


  • 1 Tbsp Butter Room temperature for prepping the pab
  • 1 Tspn Baking Soda
  • 1 Cup Molasses Unsulphered
  • 2 Large Eggs
  • 1/2 Cup Butter Unsalted, at room temperature (1 stick)
  • 1/2 cup Sugar
  • 2 Cups Flour All-Purpose
  • 1 1/2 Tspn Ginger Ground
  • 1 Tspn Cinnamon Ground
  • 1/4 Tspn Allspice Ground
  • 1/4 Tspn Cloves Ground
  • 1/4 Tspn Nutmeg Ground


  • Grease either an 8-inch x 8-inch or 9-inch x 9-inch baking pan with some softened butter.
  • Ensure the rack is in the middle position of the oven and preheat the oven to 375°F.
  • Place baking soda in a two cup measuring cup and pour a cup of bowling water. Set aside and let baking soda dissolve.
  • In a large glass bowl, combine the molasses and eggs with a wooden spoon.
  • Add a quarter cup of butter, sugar, flour, ginger, cinnamon, cloves and allspice to the molasses mixture until batter reaches a smooth consistency.
  • Add the baking soda and water mixture to the batter. Stirring until the batter is smooth.
    Molasses (American) Gingerbread Batter
  • Pour the batter into the prepared pan.
    Molasses (American) Gingerbread iUnbaked
  • Bake for about 35 to 40 minutes. The gingerbread is done when the bread springs back when lightly touched.
  • Let the gingerbread rest in the pan for about 20 minutes.
    Molasses (American) Gingerbread Baked
  • Serve warm with a scoop of ice cream, a dusting of powdered sugar, or whipped cream.

Homemade Chai Spice Blend, spice up your Pantry

Chai Spice, a Versatile Pantry necessity

Chai Spice is a warm and aromatic blend of spices. This Homemade Chai Spice blend is a versatile necessity for any pantry. The ubiquitous Starbucks introduced me to Chai spice. On a date, Starbucks served up an Iced Chai Tea Latte. From that point, I was hooked.

Chai Spice Blend, a versatile necessity for any Pantry
Chai Spice Blend, a versatile necessity for any Pantry

Chai Spice, a Versatile Go-To Spice

Every baker should reserve some room in their spice cabinet for some chai spice. It is a versatile spice that is handy in baking, drinks and smoothies.
Prep Time5 mins
Cook Time0 mins
0 mins
Total Time5 mins
Course: Spice
Cuisine: Indian
Servings: 17 Teaspoons
Author: John
Cost: $10


  • Measuring spoons


  • 2 Teaspoons Cardamom ground
  • 2 Teaspoons Allspice ground
  • 8 Teaspoons Cinnamon ground
  • 1/2 Teaspoons Cloves ground
  • 4 Teaspoons Ginger ground
  • 1/8 Teaspoon Pepper ground


  • Mix all ingredients together and place in a covered spice container.

Use this versatile Homemade Chai spice blend in a myriad of ways:

  • In your morning oatmeal
  • As an alternative to Cinnamon Toast
  • In your tea
  • Add it to homemade Cinnamon Rolls
  • Spice up your next batch of pancakes
  • I could go on, but you get the picture. Be creative.

What follows is a brief history of Chai. Chai spice is known as Masala Chai (spiced tea) in India or, more simply, Chai. Originally, Chai was not sweetened, had no milk component, nor any tea and was used more as a relief for upset stomach or intestinal issues.

It is not known for certain where Chai had its origin but most sources suggest it originated in a royal court 5,000 to 9,000 years ago in either India or present day Thailand (Siam). The modern version of the teas seems to have taken form in the 1930’s when black tea was added into the mix. Popularity surged in the 1960’s due to cheaper tea production methods.

Adding this spice blend to your larder delivers big flavor. Every region or nation has their own blend so add or subtract from the list. I add some vanillas bean to mine to infuse a smoother flavor to the mix. Be creative and feel free to add your favorite addition in the comments below.

***Nutritional NOTE:

Nutritional information should not be relied upon to make dietary decisions. It is provided for informational purposes only; your results could vary significantly from what is listed here.***

Dutch Oven No Knead Bread

This Dutch Oven No Knead Bread is super simple. There are only 5 ingredients and they come together quickly. However, you need to do some planning with this recipe. There is a 12-18 hour rise and another 2 hour rise. This recipe is based on the technique pioneered by Richard Lahey of Sullivan Street Bakery in Manhattan.  If you are pressed for time, you can shorten the first rise. The long rise time develops the flavor of the bread, so, you will be sacrificing flavor for time. Choose wisely.

I used a 6 quart Lodge Dutch Oven for this project. I also used a floured piece of Parchment paper rather than flouring a tea towel (I have a mental resistance to using a tea towel for some inexplicable reason). It worked out fine but the exposed parchment paper gets crispy during baking; be careful when using to lift the bread out of the oven.

This is a recipe of patience. Don’t rush this recipe and you will be rewarded with a rustic, artisan-style loaf of home baked bread.

Dutch Oven No Knead Bread

Prep Time10 mins
Cook Time50 mins
Total Time21 hrs
Course: Breads
Cuisine: American
Servings: 12 Slices
Calories: 197kcal
Author: John


  • 2-1/4 Cups Bread flour
  • 3/4 Cup Rye Flour
  • 1/4 Teaspoon Dry Yeast
  • 1-1/2 Cups Water Cool
  • 1-1/2 Teaspoons Salt


  • In a large bowl, whisk together bread flour, rye flour, salt and dry yeast.
  • Add water and stir with a wooden spoon. The dough should come together as a shaggy, sticky dough.
  • Cover and let rise for 12 to 18 hours but no longer than 24 hours.
  • I used parchment paper for this step rather than a tea towel. Turn the dough out onto a well-floured piece of parchment. Use a rubber spatula or bench scraper since the dough will be sticky.
  • Using lightly floured hands, fold the dough over, pivot the parchment paper 180° and repeat three or four times.
  • Turn the entire dough ball over, seam side down, and cover with plastic wrap. place on a wooden cutting board rather than leaving on a cool surface. Let rise for 2 hours.
  • 30 minutes before the end of the second rise, move the top rack of the oven to the lower 3rd of the oven to make room for the Dutch Oven. Fire up the oven to 475° and place the Dutch Oven on the rack to preheat.
  • At the end of the second rise, remove the plastic wrap from the dough, remove the Dutch Oven from the oven, remove the lid. Exercise caution during this step since the oven will be extremely hot.
  • Using the parchment as a caddy, place the dough and parchment in the oven, replace the lid to the Dutch Oven and place it back in the oven.
  • Bake covered for 30 minutes then remove the cover and bake for an additional 15 to 30 minutes until the bread is a beautiful golden brown. (An internal thermometer, inserted in the center of the bread should register 200°.)

***Nutritional NOTE:

Nutritional information should not be relied upon to make dietary decisions. It is provided for informational purposes only; your results could vary significantly from what is listed here.***

Helpful Hints:

Mix well but don’t over-mix. All ingredients should be stirred until they are all incorporated

Don’t overwork the dough. The less you handle the dough, so much the better.

It is helpful to use parchment paper to transfer the dough to the pot.

Be careful when working with the pot and oven. 475° is very hot. Exercise care when handling the Dutch Oven as it comes out of the oven to remove the lid.

Let the bread cool completely. The flavor develops further as the bread cools. Don’t give in to temptation to devour the loaf while still warm.