Dairy-Free, Lightened Up, One Pot Dish, Side, Vegan, Vegetarian

The Best No Knead Dutch Oven Bread

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This is just like my no-knead rosemary pumpkin bread; using a wet and sticky dough, there’s no kneading involved. Plus, if you use a Dutch oven, you have the crunchiest bread with such an even crust. I’ve been making this Dutch Oven Bread since last year, and feel like I finally have the proportions, timing, and variations down. Using all white flour, you get a light, airy, and fluffy bread–literally perfect for dunking in extra virgin olive oil with herbs or using for avocado toast. While whole wheat is still good, it’s a bit drier and denser than all white flour. I also enjoy the variation of olives or fresh herbs with minced garlic; the latter makes great bread for a grilled cheese with tomato soup.

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Breakfast/Brunch, Dairy-Free, Italian, Lightened Up, One Pot Dish, Side, Vegan, Vegetarian

Savory Rosemary Pumpkin Bread (No Knead!)

This No-Knead Rosemary Pumpkin Bread could be a savory addition to your Thanksgiving table. I love this with dinner as a side or in the morning as toast. I made this recipe last winter at a ski house and a few times at home. It seems complicated because you have to let the dough rise twice, but there’s no kneading involved. Because the dough is so wet and sticky, the theory is that the gluten doesn’t need help forming via kneading; instead the dough comes together on its own. The hardest part of this is planning because you have about 3 hours of time where the dough needs to sit. The original recipe for this calls for a spiced version with walnuts and cranberries, but I prefer the addition of whole wheat flour and fresh rosemary. I’ve baked this as one round loaf, two smaller loaves, and in a Dutch oven. I love all three, and recommend a Dutch oven if you prefer your bread perfectly crisped and crunchy on top with a soft center.

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Dairy-Free, Low Sugar, One Pot Dish, Side, Vegan, Vegetarian

BAM! The Best [Beer] Bread

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This might be the best thing since sliced bread! (Sorry I’m not. I just had to 😂). I made this over winter break and just resurrected this recipe. This Beer Bread is great with chili, soups and stews — anything to sop up that juicy broth — or even as an easy side to hearten up a salad for a meal. It’s really fun to play with the flavors of beer. I tried a spiced winter stout, a pumpkin beer and an IPA. The bread doesn’t require any rising thanks to the yeast in the beer. I took this recipe from Gimme Some Oven and she melts butter over the top to give the bread both a golden appearance and a nice crunch. I still copied this, but with a different form cut back the total amount of butter added.

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