How to make: 4-ingredient no-knead artisan bread in cast iron Dutch oven

How to make: 4-ingredient no-knead artisan bread in cast iron Dutch oven

Here is a simple step-by-step recipe that is sure to wow your guests at any dinner party or satisfy the most insatiable craving for homemade bread you have EVER had! Trust me when I say, when you make your very own loaf, you won’t want to stop at just one! You will be a bread making aficianado before you know it! Follow my recipe below and watch my step by step video to guide you through this easy process! By this afternoon, your house will smell like rich homemade bread and your meals will be next level with this fantastic recipe!

finished loaf of artisan bread

Recipe AND Video Below:

 

 

We made a quick artisan bread loaf using only four (4) ingredients! No kneading! No mess! Easy step by step tutorial to help you achieve the greatest results proving that you don’t need to exhaust yourself to make fancy, delicious bread!!

Easy to Bake 4-ingredient, no-knead artisan bread

3 cups all purpose flour
2 tsp quick rise instant yeast
2 tsp kosher or cooking salt

1 1/2 cups warm water (Not hot! Luke warm 130*F or 55*C)

(You will need parchment paper)

Mix all ingredients in one bowl. Dough will be sticky. Let sit for 1-3 hours until dough doubles in size. (A perfect time to work on your crochet projects!)  Preheat oven to 450*F (232*C) and set empty cast iron Dutch oven inside with lid on while oven preheats. Heat empty Dutch oven for 30 minutes. NOTE: This bread dough can be kept in refrigerator for up to three days and made later. The time in the fridge can even enhance flavor!

While oven/Dutch oven preheats, sprinkle a little flour on clean surface. Roll your dough onto floured surface and fold each ‘side’ into itself. I do 6-8 folds until dough forms nice round ball. Place dough on parchment paper and transfer dough ball into clean bowl. Using sifter, sprinkle a small amount of flour onto dough ball top surface. Using a lame or sharp knife cut design onto top. Let sit for duration of time it takes to preheat oven and heat up Dutch oven.

a slice down the middle, fresh from the oven!

AFTER 20-30 minutes, using oven mitts, remove HOT Dutch oven from preheated oven and carefully remove lid. Your cast iron pot is going to be EXTREMELY hot!! Use caution. Place parchment with dough ball into the hot pan and replace lid. Place back in oven and bake with LID ON for 30 minutes. AFTER 30 MINUTES, Remove the lid from your Dutch oven pot and bake bread uncovered for an additional 15 minutes or until you have a nice and toasty brown crust! Guaranteed your house will smell amazing! Carefully remove bread from pan and let cool for 10-15 minutes on cooling rack. Slice and serve! It tastes incredible with fresh butter melting on warm bread!! Mmm mmm mmm!!! Be sure to share with us how your finished loaves turn out!!!

a beautiful slice of warm, fresh made bread slathered in butter!

If you like easy to follow recipes and a variety of more fantastic videos, be sure to follow our SECOND channel Fuad Azmat/Ambient Sounds WE HOPE TO SEE YOU THERE!!

“The more you know, the more you can create. There’s no end to imagination in the kitchen.” ~Julia Child

Happy Hooking…and Baking!
~Fuad, Shannon, & Nadia

 

How To Bake Zucchini Banana Bread

Is your garden bursting with produce? Do you love a great farmers market? Do you love finding ways to disguise fruits and vegetables in your meals? If you have answered yes to any of these questions, you have come to the right site! We have the perfect recipe for you!! Come bake with us!

Follow this easy to make recipe and you will be delighted in the end with an absolutely tasty treat!

Zucchini Banana Bread:

1 3/4 c. all purpose flour

2 eggs

1c. mashed banana

2c. grated zucchini (mine was frozen and moisture removed)

3/4 c. white sugar

3/4 tsp. salt

3/4 tsp. baking soda

1 tsp. cinnamon

1 tbsp. vanilla

1/2 c. light oil

optional:

chocolate chips or walnuts (I did not use in my recipe)

Preheat oven to 350F degrees.

Mix all dry ingredients together.

Add in wet ingredients and stir.

Add in mashed bananas and zucchini and fold in completely.

Grease and lightly flour your loaf pan.

I used my beautiful le crueset loaf pan that bakes everything perfectly! Fill loaf pan half way.

Put into oven and bake at 350F for 1 hour to 1 hour and 15 minutes depending on your oven and altitude. My loaf took the entire 75 minutes. Do a poke check and see if your bread is baked inside.

Remove from oven and let cool.

Loosen cool bread from loaf pan and transfer to a flat surface.

Slice and serve!

Everyone will rave about it!

Enjoy!!

Make yours today and share with us how you loaf turned out! Find us on Facebook and Instagram and be sure to tag us in your posts!

Happy Cooking & More!

Fuad, Shannon and Nadia

This post contains affiliate links, which I may be compensated for when you make a purchase. That means if you click on any link and buy from the linked websites, I will receive a small percentage of the value of your order. The amount you pay is not changed. Thank you for all your support in clicking the links in my blog!! You all are so amazing!!

Crochet Tutorial: Cupcake Amigurumi

Crochet Tutorial: Cupcake Amigurumi

Each February, I do the “Punny Valentine” Series. This year I will do SEVEN new crochet patterns alternating with past patterns as we move toward Valentine’s Day 2019. FOURTEEN days of cheeky puns to put a smile on your face as we “share the love” this month! 💕 Let’s begin with a happy cupcake pattern! You all make my life filled with “fun-fetti sweetness” when you join me in this annual event! I am not going to “sugar-coat” this -Some only dream of cake, but YARNutopians “bake” it happen! So let’s “bake” it easy and start with “sprinkles” of fun in our day. You know we all “dessert” it because I would be “muffin” without you! Let’s start living the “sweet life” with this pattern. Below, you will see all the secret “ingredients” to make this fun amigurumi!!

 

Follow along with this video tutorial to learn how to make this cupcake:

 

My dad will continue to be the videographer, editor, and photographer for our videos when I move away.
Support YARNutopia today so we can continue to bring you clear, quality crochet tutorials even after I move into my new home!
There will be an added expense of more travel and hopefully this won’t deter our ability to provide consistent videos on a weekly basis.

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**You can always contact me via Facebook if you have any problems with the pattern. I am happy to help if you have any questions along the way.
***These patterns are copyright YARNutopia © so PLEASE DO NOT COPY, SHARE, ADJUST OR RESELL MY PATTERN. I wrote and tested this pattern myself, from beginning to end. It took a lot of time and work, and I would really like to have it remain “my pattern.”
***You can sell anything you make from my patterns, please just link back to my website YARNutopia.com. Thank you!

Teacher: Nadia Fuad
Video and Editing: Fuad Azmat (My Daddy)
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Leave a comment, and share with your friends!

Pattern:

Designed by Nadia Fuad
You *may* sell items made from my pattern, but please reference my website YARNutopia.com.
Please do not copy, sell, and/or post this pattern and claim it as your own.

Materials you will need:
Get the supplies individually by clicking the links below
Red Heart Super Saver in Perfect Pink
Red Heart Super Saver in Warm Brown
Red Heart Super Saver in Aran
-F-3.75mm Crochet Hook

Polyfil
Yarn Needle
Scissors

NOTES:
-Use a smaller hook to make these smaller
-Use a bigger hook to make these bigger

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Special stitches:
Ch(s): chain(s)
YO: Yarn Over
BLO: Back Loop Only
FLO: Front Loop Only
St(s): Stitch(es)
Sl st: slip stitch
SK: Skip
SC: Single Crochet
HDC: Half Double Crochet
DC: Double Crochet

Pattern:

If you have any confusion or difficulty with reading this pattern, please watch the video tutorial to have visual instructions.


Base of cupcake:
With Pink, work in continuous rounds
Ch 2
Rnd 1: 6 SC in 2nd ch from hook. (6)
Rnd 2: 2 SC in each st around. (12)
Rnd 3: [2 SC in next st, SC in next st] 6 times. (18)
Rnd 4: [2 SC in next st, SC in next 2 sts] 6 times. (24)
Rnd 5: [2 SC in next st, SC in next 3 sts] 6 times. (30
Fasten off.

Side of cupcake base:
With Pink
Ch 7
Work in BLO
Row 1: SC in 2nd Ch and across, ch 1, turn. (6)
Rows 2-30: SC in each st across, Ch 1, turn. (6)
Once your piece fits around the base of the cupcake, you can fasten off with a long tail for sewing.

Top of Cupcake:
Work in Continuous rounds
With Warm Brown
Ch 2
Work in BLO for the first 5 rounds
Rnd 1: 6 SC in 2nd ch from hook. (6)
Rnd 2: 2 SC in each st around. (12)
Rnd 3: [2 SC in next st, SC in next st] 6 times. (18)
Rnd 4: [2 SC in next st, SC in next 2 sts] 6 times. (24)
Rnd 5: [2 SC in next st, SC in next 3 sts] 6 times. (30)
Now work in both loops:
Rnd 6-7: SC in each st around. Fasten off.

Frosting:
SC with Aran in each of the FLO that are free on the Top of Cupcake.
It should be a spiral since you worked in continuous rounds.

 Assembly step:
Sew the pink side of cupcake to the base (See video tutorial for visual instructions. Sew up the side seam, and then sew on the top of the cupcake.
Add an embroidered face if you’d like!
Stuff the cupcake before closing it up completely.
Weave in all ends.

Enjoy!!

This post contains affiliate links, which I may be compensated for when you make a purchase. That means if you click on any link and buy from the linked websites, I will receive a small percentage of the value of your order. The amount you pay is not changed. Thank you for all your support in clicking the links in my blog!! You all are so amazing!! ~Nadia

The yarn provided for this pattern is courtesy of Red Heart Yarns

 

 

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