Dutch Oven Bread

 For this recipe I use a 5 quart (10 inch) legless dutch oven and lid. 

1 ½ cups hot water

2 teaspoons yeast

2 teaspoons sugar

2 teaspoons vital wheat gluten (optional)

2 cups flour

Add to a large bowl and stir well. Cover and let sit for 30 minutes.

Add: 

1 ½ cups flour

1 ½ teaspoons salt

Stir and knead into the batter, creating a sticky but cohesive dough. Cover and let sit for 30 minutes.

Punch down dough. Cover and let sit for 30 minutes. Meanwhile, place empty dutch oven and lid in oven and preheat to 450 degrees.

Gently shape dough into round loaf. Coat bottom of loaf with a little flour so it doesn’t stick to the dutch oven. With a knife, slash the top of the loaf in three lines. Carefully place loaf of dough into the hot dutch oven. Put on the dutch oven lid. Bake at 450 degrees for 25 to 30 minutes.