Operation countdown to baby has begun. I’m now well into my third trimester and can’t quite believe how quickly the first two trimesters passed. This Friday marks week 31, and I have a strong feeling this little guy might arrive early like Livi did. If I were placing a bet, I’d guess around Halloween, though now that I’ve said it out loud he might very well go past his due date.

My belly is definitely growing and my walk has turned into a waddle — truthfully, I think the waddling started a couple of weeks ago. Nighttime trips to the bathroom have become an ordeal: I practically have to heave myself upright each time, and I make those little grunting noises because they seem to help give me the extra momentum I need.

Lovely, right?

The upside is I’m still cooking and baking — usually after an afternoon nap. Yes, nap time has returned and I’m soaking up every minute of it before the baby arrives.

For the past two years I’ve wanted to try a no-knead Dutch oven bread. I bookmarked endless recipes and finally took the plunge this past week. This pregnant girl loves her carbs, so I lightly adapted Jo Cook’s No-Knead Dutch Oven Bread with a few of my own touches: Italian seasoning and shredded mozzarella. The recipe is simple to make, though it requires a good deal of resting time before baking.

I hope you enjoy this loaf as much as we did — and that the baby enjoys it too!

ENJOY ~ Meagan

Cheesy Italian Dutch Oven Bread

Cook Time:
45 minutes

Ingredients

• 4 cups flour, divided
• 1 3/4 teaspoon salt
• 1/2 teaspoon active dry yeast
• 1 1/2 cup warm water
• 3/4 teaspoon Italian seasoning, divided
• 1/2 cup shredded mozzarella cheese

Instructions

1. In a large bowl, combine 3 cups of the flour, salt, yeast, and warm water. Mix with a spatula until well combined. Cover with a towel or plastic wrap and let rest on the counter for at least 8 hours.
2. Preheat the oven to 450°F (230°C). Place the Dutch oven inside to warm while you finish shaping the dough.
3. Lightly flour a work surface and remove the dough from the bowl. Sprinkle 1/2 teaspoon of Italian seasoning over the dough and add the shredded mozzarella. Use your hands to fold the cheese and seasoning in, then add the remaining 1 cup of flour. Knead gently until the flour is incorporated and shape the dough into a ball.
4. Coat the bottom of the heated Dutch oven with a little olive oil and place the dough ball inside. Sprinkle the remaining 1/4 teaspoon of Italian seasoning over the top.
5. Cover with the lid and bake for 30 minutes. Remove the lid and bake an additional 15 minutes, or until the loaf is golden brown and cooked through. Allow to cool slightly before slicing.

Did you make this recipe?

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