DUTCH OVEN BREAD

DUTCH OVEN BREAD 6 cups all-purpose flour 1 tablespoon salt 1 tablespoon dried Italian seasoning 1 tablespoon garlic powder 2 teaspoons sugar 2 teaspoons active dry yeast 3 cups warm water (lukewarm from the faucet is fine) In a large bowl, combine all of the ingredients except the warm water. Stir to combine Add the warm water and mix together until a dough forms. The dough will be sticky. Cover the bowl and allow to rise for at least 12 hours and no more than 24 hours. When you are ready to bake the bread, place your dutch oven pot and lid in the oven and pre-heat the pot and the oven at the same time to 450 degrees. While the oven is heating, sprinkle some flour on a board or counter and spill out the dough onto the flour. Sprinkle the top of the dough ball with a little bit of flour as well to keep your hands from sticking to it. The dough will be very soft so do your best to form it into a circle Once the pot and oven are heated, remove the pot from the oven and gently place the dough into the heated pot. (It doesn't need to be perfect as the dough will take the shape of the pot) Using oven mitts (and I say this because I've forgotten before OUCH), place the lid back on the pot and put the pot back into the oven. Cook for 30 minutes covered. After the 30 minutes, uncover the pot, and cook for another 15 minutes until the top is golden and crispy. Let cool until it's safe to touch before slicing.