Food: Dutch Oven Baked Honey Bread

Continuing the bread obsession I’ve been having, see the 1st post for the basic recipe and my 2nd post for the sesame version, I decided I wanted to make a lightly sweetened honey bread using the same dutch oven technique to get that delicious chewy crust.

In addition to the flour (20 oz by weight), water (12 oz by weight), yeast, and salt, I added about 4 oz of plain honey. The idea was to sweeten up the bread a little bit without it tasting like a dessert.

Below we have the proofed dough:

I preheated the oven up to 450 degrees with my dutch oven inside. While it was heating up, I took some water on my hands and rubbed the outside of the dough, making it tacky. I took a couple heavy pinches of kosher salt and sprinkled it on top. I put the tacky dough onto a piece of parchment and put that into a mesh bowl I was using to elevate the dough off the bottom of the dutch oven (so it wouldn’t get all soggy with the water I pour in to create steam).

Once preheated, I pour in about 1 1/2 cup of water (it will sizzle a little) and the drop the dough-mesh-bowl inside and cover tightly.

this is what it looked like after 30 minutes:

and when the internal temperature reached 200 degrees (F), we end up with a honey bread:

it wasn’t entirely sweet, it was only barely noticeable that the bread was sweet. it was a super soft bread with a really chewy dough. I’m not sure how the honey plays into the yeast when proofing (because yeast feeds off sugars), but I didn’t notice any big glaring differences.

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  • By Blog-iversary Month! | Wade Chi on September 2, 2010 at 6:55 am

    […] went to Taste of Chicago – snowboarded Tahoe – survived the Snowpocalyse of 2010 – tried my hand at baking bread – made an epic chili dinner – built a gutter garden and a potrack – traveled to San […]

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