I will quote another Pinterest pinner. I am addicted to this bread! I have made three loaves and probably would make more if I had another cast iron pot. The bread takes time to make, but it is so easy. You literally take 5 minutes to make the dough and then walk away for 12-24 hours and then come back to it. That’s it! The best part of about it is that you can add whatever ingredients you want for what you are using it for.
The first day I made just the original and shared with my husband that evening with some olive oil, balsamic vinegar, grapes, cheese and red wine. That actually could be my go to, staying in dinner every night, but my daughter might start to complain.
The second day, I added some craisens, walnuts and honey to the loaf. YUM! That was breakfast. I am thinking I may be using this for a french toast or sandwich for another recipe.
Finally the third day I was looking through the fridge to see what I could incorporate into this loaf. I found some cheddar cheese, and fresh thyme and sprinkled a little parmesan cheese and fresh cracked pepper to to the loaf. Excellent again. I think next time, I may add jalapenos!
I can’t wait to come up with some other great recipes. In the meantime though, if you come up with something, please pass it along. I would love to try your creations as well.
Okay, back to the recipe. So 12-24 hours seems like a long time to proof the bread, but trust me! It is necessary! If I start it at 8:00 in the morning, I have to wait until 8:00 at night to bake it. I am too tired by that time so I have waited until the next morning to bake and it has turned out great every time, but be my guest. Do what is ever easiest for you. No matter what though, wait at least 12 hours.
– 3 C all purpose flour, 1 3/4 tsp. salt, 1/2 tsp. yeast, 1 1/2 C water and then whatever else if you want to through into it. Also, you will need a cast Iron bowl. I have never tried a regular stew pot, so I am not sure if it would work as well. Its worth a try though if you don’t have cast iron.
In a large mixing bowl, whisk together the flour, salt and yeast. Add water and mix until this shaggy looking mixture forms. Cover bowl with plastic wrap and set aside for 12-24 hours.
When ready to bake, heat oven to 450 degrees. When the oven has reached this temp, place your cast iron pot(empty) with the lid on in the oven and heat for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic while the pot is heating.
Remove pot after 30 min. and add dough to the pot. Cover with a lid and put back into the oven for 30 min. After 30 min., remove the lid and back for additional 15 minutes.
Carefully remove bread from pot when done and cool on a wire rack. Enjoy when cool, if you can wait that long!