NO-KNEAD DUTCH OVEN BREAD
Makes 1 loaf
Rustic and perfectly imperfect, this no-fuss bread features a crispy crust and chewy interior.
3 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon active dry yeast
1½ cups warm water (105° to 110°)
1. In a large bowl, whisk together flour, salt, and yeast. Stir in 1½ cups warm water until combined. (Dough will be wet.) Cover bowl tightly with plastic wrap, and let stand in a warm, draft-free place (75°) until dough bubbles and flattens on top, 10 to 18 hours.
2. Preheat oven to 450°. Place a 4- to 6-quart cast-iron Dutch oven covered with lid in oven to preheat for 30 minutes.
3. Sprinkle a large sheet of parchment paper generously with flour. Place dough on paper, and quickly shape into a ball; generously sprinkle top of dough with flour. Looselycover dough with plastic wrap; let stand for30 minutes.
4. Carefully remove preheated pot from oven. Transfer parchment with dough to pot. Cover with lid.
5. Bake for 45 minutes. Remove lid, and bake until golden brown, about 10 minutes more. Carefully remove bread from pot, and let cool completely on a wire rack before slicing.
CHEDDAR-DILL HUSH PUPPIES
Makes about 24
Just when you think hush puppies can’t get any better, these golden herb- and cheese-filled fritters come along to change your mind.
Vegetable oil, for frying
1¾ cups self-rising white cornmeal mix
¾ cup self-rising flour
2 tablespoons chopped fresh dill
1 teaspoon kosher salt
4 ounces extra-sharp white Cheddar cheese, cut into ¼-inch cubes
1¼ cups whole buttermilk
½ cup dill pickle relish, drained
1 large egg
Garnish: fresh dill
1. In a 4- to 6-quart cast-iron Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 360°.
2. In a large bowl, whisk together cornmeal, flour, dill, and salt; stir in cheese. In a small bowl, whisk together buttermilk, relish, and egg. Stir buttermilk mixture into cornmeal mixture just until dry ingredients are moistened. Let stand for 10 minutes.
Using a 2-tablespoon spring-loaded scoop, carefully drop batter into hot oil in batches. Fry, turning frequently, until golden brown, 2 to3 minutes. Remove using a
