carb load-easy dutch oven bread

Dutch oven bread.jpg

I get asked all the time what kind of diet program I follow.  The answer is I don’t.  I eat real food when my body tells me that I’m hungry.  I eat meats, vegetables, fruits, grains, nuts and seeds, and on rare occasions I eat dairy.  I have found that certain foods make me feel great and others don’t.  I do not believe that there is one way of eating that works for everyone.  Find what works for you and roll with it! Learn to listen to your body and when you are satisfied, (no longer hungry), then stop eating.  If you’re feeling hungry very soon after you have eaten, then try drinking a glass of water and taking a short walk or distracting yourself with physical activity. If you are then still hungry, try eating a small snack.  Think of food as fuel and don’t punish or reward yourself with food. 

On Mother’s Day my Mom and I spent the day in a cute little town near where I live.  We started with appetizers and a Bloody Mary, then strolled through clothing boutiques and just enjoyed each other’s company.  We also stopped in a shop that had olive oil and balsamic vinegar tasting and it was all so good that I wanted one of everything! I only wished that we had had a fresh loaf of bread to dip in the different oils and balsamics.  This inspired me to start playing in the kitchen.  The end result ended up being a huge hit with the entire family! I know, it’s not Paleo, Gluten-free, or low carb, but its made with REAL and simple ingredients. 

Ingredients:

3 cups Bob’s Red Mill unbleached all purpose flour

1 ½ tsp Bob’s Red Mill Active Dry Yeast

2 tsp Sea Salt

1 1/2c very warm (not hot) water (I microwaved for 90 seconds)

Instructions:

In a large bowl, mix together flour, yeast and salt until fully combined.  Slowly pour in the warm water and mix with a wooden (not metal) spoon until a thick dough forms.  The dough should be pretty sticky.  Cover the bowl with plastic wrap and place in a warm place for 10-20 hours. 

Heat oven to 450 degrees with the Dutch oven inside.  After 30 minutes remove the Dutch oven and place the dough on a lightly floured piece of parchment paper, then carefully place in the Dutch oven.  Bake with the lid on for 45 minutes, then remove the lid and bake another 10 minutes.  Remove the bread and put on a rack to cool. I hope your family loves it as much as mine!