A Dutch Oven Quick No-Knead Bread on the Parsley, Oregano and Olive Oil Blog


Ciao, all!

Bread has to be my favorite food!  No lie!  I have a history with bread, loving it beyond any other food.  So, it’s really good that The Chef collected tons of bread recipes and began making his no-knead bread just for me!  As many a food blogger has admitted, this isn’t and won’t be the first ever article written about no-knead breads; but this one will share step-by-step pictures of the process!  So, let’s get going.






This amazing bread requires some preparation.  So be sure to read the directions carefully.

Ingredients (makes 1 loaf)

  • 3 cups bread flour (The Chef uses King Arthur when he has it or any all-purpose flour when he runs out.)
  • 3/4 tsp regular yeast (not instant)
  • 1 1/4 tsp salt
  • 1 1/2 cups water


You can prepare the dough either the day before or on the morning when you’ll be baking it.

  • Mix the ingredients together (about 3 minutes time).  This will result in a thick, slightly goopy dough described by Mark Bittman as “shaggy.”

    The mixture will produce a slightly goopy dough.
















Be sure to secure the tea towel in place to keep the dough warm.


  • Cover the bowl with plastic wrap and a tea towel.  Place it in a warm place in your kitchen to rise (about 6-8 hours).










  • When the dough is ready, you can refrigerate it for use the next day.  In this case, you should remove it from the refrigerator at least 1 hour before you go on to the next step.


  • If you are baking the bread the same day or after you’ve removed it from the refrigerator for 1 hour, your next step will be to spray a light amount of oil onto a cookie sheet in preparation for sliding the dough onto it. There’s no need to shape it the dough once it is on the sheet.  Simply spray the top with oil and cover the dough and cookie sheet with plastic wrap and a tea towel.  Let it proof for about an hour.

Slide the dough onto a lightly oiled cookie sheet.

Then spray the top of the dough with oil.




Cover with plastic wrap….

….and a tea towel to allow it to rise.



  • Preheat the oven to 450 degrees and put a dutch oven in the oven to heat.


  • When the dough has risen, slide it off the cookie sheet into the dutch oven.  The dough will be very wet; so this step may be completed by simply pouring the dough out of the bowl or by prodding it along with a spatula.  Don’t be afraid to use the spatula to shape the dough into a rough ball.



When the dough has risen,


slide it off the cookie sheet into the dutch oven.












You can use your spatula,

to shape the dough into a rough ball.







































An extra step to score the crust to create a pleasing pattern on the loaf:

Scoring the bread….


with criss-cross slices across the top.



  • Cover the dutch oven with a lid and bake for 30 minutes.
  • Remove the lid and continue to bake for another 15 minutes to brown the top.
  • A thermometer reading from the side of the bread loaf that reads 210-220 degrees Fahrenheit will ensure that your bread is done.
  • Remove and place the loaf wrapped in a tea towel on a cooling rack to let cool before slicing.


There you have it.  Step-by-step instructions for the most delicious bread you have ever tasted!  Trust me on this one! And be sure to let us know what you think after you’ve tried it!

A presto!

Katherine and The Chef




Ciao, everyone!

We’re back after a wonderful trip to Rome, NY, to visit family and friends for the Thanksgiving holiday.  Having been born and raised in that town in Central New York, I miss the down-home, true-blue Italian cooking that can only be found there!  At one time, you could find it on every street corner.  Now, you need to look long and hard to find that kind of Italian Culinary Experience!  This time, as always, we hunkered down on the night we arrived to partake in the awesome food at The Franklin Hotel!    If you’ve ever eaten there, then ‘Nuff Said!  Anyway, time to get back to The Chef’s recipe of the week.  I think that you’ll like this one.  He’s added a nice twist at the bottom!

My goodness, I can smell it cooking as we speak!

Chicken Cacciatore  – Dutch Oven Style

Cooking Time: 80 min


  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Chicken drumsticks, thighs or bone-in chicken breasts (adjust as needed for number of servings)
  • 2 onions, chopped
  • 6 fresh mushrooms
  • 1 green pepper, sliced
  • 1 (28-ounce) can whole tomatoes, chopped, undrained
  • 1 (12-ounce) can tomato paste
  • 1 quart Chicken Broth
  • 1 tablespoon fresh rosemary and thyme.
  • 1 teaspoon garlic powder


1.  In a 5-quart cast-iron Dutch oven, heat oil over medium heat.  Sprinkle salt over chicken and cook 20 minutes, until browned on each side, turning halfway through cooking. 
 Remove from pan and set aside.

2  Add onion, green pepper and mushrooms to pan and sauté for about 2 minutes.  Drain off excess liquid.   Add chicken and remaining ingredients to onions and mushrooms; mix well.  Stirring occasionally to keep the sauce from burning, bring to a boil then reduce heat to low and simmer for 60 minutes, or until chicken is tender and cooked through.

Serves 2-6 (depending upon the amount of chicken that you choose to include)

WW points plus: Use your guide to determine points based on the amount of chicken and olive oil used.  The rest of the ingredients are pretty much “gratuito!”

An Interesting Option:  Take the Dutch oven out to the gas grill.

Take it out to the Grill!

1.  Adjust the grill temp to 350 degrees F to heat the Dutch oven and cook the chicken as described above.

2.  Then lower the temperature to 300 degrees F for the second step. Once the veggies are sautéed and the other ingredients and chicken are added back to the oven, simmer for 60 minutes, adjusting the temperature to simmer the sauce without burning it.

Well, there you have it in a nutshell…or a Dutch oven, to be exact!  We hope you enjoy and

A presto!

Katherine and The Chef