This is a simple recipe for Dutch Oven Bread with Whipped Honey Butter.
We are just past three weeks of our quarantine and besides one anxiety driven trip to the grocery store and neighborhood walks around the block, I’d say 50% of my quarrentine has involved cooking, baking and eating. Okay mostly eating. Just as quickly as toilet paper has left shelves empty so have baking supplies.
Apparently America is stress baking. As someone who bakes something of some sort weekly, baking is at it’s usual rate in my house.
I decided to try my hand at Dutch Oven Bread. If you have a Dutch Oven on hand not only is this process simple, this was the softest most delicious bread I’ve ever tasted. And that’s coming from a city full of french bakeries (sorry, Parc I still REALLY love you) and James Beard award winning restaurants.
A Dutch oven is a staple in my cooking arsenal. Soups, stews, braises and now baking even comes out of my Dutch Oven.
extra virgin olive oil
For the Butter:
Types of Dutch Ovens
My Dutch Oven is the Staub Cast-Iron Round Dutch Oven in Sapphire Blue.
Staub truly has so many gorgeous colors to choose from and I can honestly say my Dutch oven is one of my most prized cooking possessions. The Dutch Oven is worth the investment. Plus you can make Dutch Oven bread!
This recipe is one of 31 Recipes in my Favorite Recipe Collection. Be sure to grab the E-Cookbook here!
Whipped Honey Butter
To top the soft Dutch Oven Bread, I made a Whipped Honey Butter. I mean, I like a little luxury, anything that makes you happy during these times amirite?!
The Whipped Honey Butter should be made with room temperature softened butter. Depending on how sweet your honey is, you can add more, less or a bit of vanilla extract. I used Orange Flower Honey and the honey itself was fragrant and sweet.
Depending what you have on hand, if you’re using unsalted butter you may want to add a dash of salt for contrast. Salted butter should also do just fine. I jarred this recipe and plan to use it for all my bread and breakfast over the next few weeks. My neighbor had made everyone in the neighborhood jars of orange cinnamon marmalade which was so sweet to find that little delivery on my stoop.
The bread tastes best same day but I would tightly store and use for panini’s and sandwiches as the days go on to make the most of your recipe. (This pesto sauce stores well and is great on italian sandwiches! )
Would love to hear if you’ve made this recipe. If you have any questions on the steps or need help locating some supplies, slide into my DM’s on Instagram!
Dutch Oven Bread with Whipped Honey Butter
Soft and delicious simple Dutch Oven Bread with Whipped Honey Butter, such a treat.
- 4 cups flour
- 1 1/2 cup water
- 1 teaspoon dry yeast
- 1 teaspoon salt
Whipped Honey Butter
- 1/2 cup butter
- 1/2 cup honey
- 1/2 teaspoon Vanilla extract (to taste)
- Place flour, water, salt and yeast in a bowl. Using a dough hook, mix on medium speed until the dough becomes elastic. Once it's smooth and mixed, you should be able to stretch the dough.
- When the dough is smooth cut off a peice and stretch it. If should stretch to transparency. If not, mix some more.
- Remove the mixer and cover the bowl with a towel or plastic wrap. Allow the dough to rise and double in size from 2-4 hours.
- Check the dough at 2 hours. If it's doubled in size and does NOT spring back when you touch it, it's ready. If it springs back then it still needs more time.
- Once the dough is ready place it onto a work surface and knead it. Shape it into a ball and cover it with a towel. Let it sit for 10 minutes.
- Spray or coat the bottom and sides of a Dutch Oven. Firm the dough into a tight ball. As tight as you can. Place it inside the Dutch Oven with the lid ON.
- Let the dough rise again from 30-60 minutes.
- Preheat the oven to 450 degress.
- Coat the dough with EVOO by rubbing it over the top and sides generously.
- Score the bread with a very sharp knife or razor making an X. Sprinkly the dough with salt. Cover the pot and place in the oven.
- Bake for 30 minutes. Check the temperature of the bread with a thermomentor, it should have an internal temperature of 200 degrees. If you don't have a thermomentor the top of the bread and the bottom should be golden brown. If it still needs more time, remove the lid, reduce the temperature to 375 degrees and bake for another 10-15 minutes.
- Remove from the oven and allow to cool on a rack for 30 minutes before you slice into so the interior of the bread finishes cooking.
- FOR THE BUTTER: in a medium bowl place room temperature softened butter and honey together. Use a whisk or a hand mixer on low to blend the two together.
- Taste, if you'd like it sweeter add a 1/2 teapsoon of Vanilla Extract.
Once you've begun to bake the bread, watch it to ensure it doesn't over cook. Using a thermomenter to 200 degrees is best (I used a meat thermomenter).
You can add a dash of salt to your butter if the butter is unsalted. You can jar the butter and store with a tightly capped lid for a few weeks.
Be sure to let the bread cool before you cut into. It will still be slightly warm after 30 minutes but at least give it 30 minutes.
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What do you think?