Sunday, October 17, 2010

Cinnamon Currant Bread - Dutch Oven Style

I recently posted some no-knead bread I baked in a Dutch Oven and it came out so well I couldn't wait to try it with a different dough. This time I didn't preheat the dutch oven, and made a dough that I kneaded as normal. I let it rise the second time on parchment paper in the pot, and preheated the oven, baked it covered in the dutch oven for a while and finished uncovered so the crust browns and it came out in fantastic shape.

This is the recipe I use for my cinnamon rolls usually, but this time, just wanted some bread with a touch of cinnamon and currants. I'll be toasting this at work this week, with some butter. Man, ya gotta love bread.

It's my new cooking toy, my Dutch Oven. I'm Lovin' the Oven.

Ingredients and Method:
2 packages yeast
1 cup milk, heated to about 110 degrees
1/4 cup brown sugar
1 egg beaten
4 tablespoons butter, melted, but not too hot
Approx. 3 cups bread flour
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup currants

Add yeast to mixing bowl along with brown sugar. Add beaten egg and butter to milk, mix and melt until warm, not more than 110 degrees. (If it's too hot to the touch, it's too hot to add to the yeast)

Mix egg, butter and milk with yeast and sugar mixture and let sit for 15 minutes until it foams (proofs).

Add 3 cups flour, cinnamon, salt, and nutmeg and mix well.  Add currants and continue to mix until well incorporated. Add flour in 1/4 cup increments, mixing after each addition until dough forms a shaggy ball and pulls away from the sides of the bowl.

Remove the dough hook from the mixer, scrap dough into mixing bowl, cover bowl with plastic wrap and let rise, at room temperature  for at least six hours, and preferably overnight. Some may be concerned with leaving dough at room temperature with an egg as one of the ingredients. Although I've never had a problem , alternatively, you may refrigerate the dough instead. Remove dough and let come to room temperature.

Liberally sprinkle some flour on a cutting board. Scrape the dough onto the floured board and sprinkle flour over the top of the dough also. Fold dough onto itself a couple of times, and then knead 10 or 12 times to smooth it out. Place on a sheet of parchment paper and lift by paper and place in dutch oven. Cover and place in a warm place to rise for an hour to an hour and a half. Preheat oven to 450 degrees.

Cut 3 diagonal slashes in the dough and place covered dutch oven into oven and bake for 25 minutes. Remove lid from dutch oven and continue baking for 15 minutes more. Check at 10 minutes because it'll brown very quickly.

Remove and let cool completely before cutting.

Enjoy!  And remember, lovin' the oven!


Vivian said...

Beautiful loaf! Thanks for doing some experimentation for us...I've only made one no-knead bread in the Dutch oven and was well please. Now I must try this one.

Eileen @ Passions to Pastry said...

I am making this! Looks delicious; a beautiful loaf! Wish I had a slice, toasted with salted butter, right now.

Travis L Dyck said...

I recently came across your blog, and I am glad I did, because I just purchased a Dutch Oven and your bread was just up my alley. I currently just finished making this, and it was amazing - thanks for the post.

Anonymous said...

It sounds interesting. Will try.