German Bread Recipe

German Bread

* Recipe: 2 HOUR NO KNEAD DUTCH OVEN BREAD..

3 cups bread flour;

2 teaspoons instant or rapid rise yeast;

1 teaspoon salt;

1 1/2 cups hot water (up to 130 degrees);

about 2-4 tablespoons extra flour for shaping the dough.

Combine all dry ingredients in large bowl. I use a whisk to combine the ingredients. Stir in hot water until well combined. Will be a shaggy dough. Cover with plastic wrap, let rise at room temperature for 1 1/2 hours.

Sprinkle a little bit of flour on the dough to help get it out of the bowl with a large spatula. Place in a well floured parchment paper covered surface. Using a dough scraper or spatial, turn dough over 10 to 12 times, shape dough into ball. Place the shaped dough with the parchment paper back into the bowl and cover with a towel to rest for 30 minutes while heating the Dutch Oven in the oven at 450 degrees for 30 minutes.

Once the oven is 450 degrees and 30 minutes had passed, place the dough with the parchment paper into the hot Dutch Oven and bake 30 minutes at 450 degrees. After 30 minutes, remove lid from the Dutch Oven and continue to bake 15 more minutes. Bread temperature should register 200 to 220 degrees Fahrenheit using a food thermometer. Remove the bread from the Dutch Oven and place on a wire rack to cool for an hour.

Slice and enjoy! ❤👩‍🍳🍞***if you don't have bread flour you can use all purpose flour and for each cup of flour remove 1 1/2 teaspoon flour and use 1 1/2 teaspoon Vital Wheat Gluten. Whisk to combine with the all purpose flour. If you just have all purpose flour you can use that and it turns out very good also.