Crusty Bread
Submitted by Andrea Greenway on May 01, 2019
This is a delicious no knead bread a great bread to start baking. It makes a great loaf that toasts well and is good for sandwiches. After you learn to do this better, you can add things such as halved Kalamata Olives with chopped fresh rosemary, Jalepeno and white cheddar, and so on.
Servings:
N/A
Complexity:
Easy
Total Time:
Ingredients:
3 cups unbleached all purpose flour
1 3/4 teaspoons Kosher salt
1 teaspoon Instant or Rapid-rise yeast
1 teaspoon of honey (can substitute sugar)
1 1/2 cups water
Directions:
In a large mixing bowl, whisk together flour, sald and yeast. Add water and honey, mix until a shaggy mixture forms (very sticky). Cover bowl with plastic wrap and set aside for about 4 hours.
Heat oven to 425 degrees. When oven has reached 425 degrees place a cast iron pot with a lid in the oven (I used my Le Creuset Pot with Lid) and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. You will have to scrape it out of the bowl. Use parchment paper bigger than your pan so it will be handled as you put it in the pan and take out. Cover with plastic wrap and let set while the pot is heating.
Remove hot pot from the over and drop in the dough. Cover and return to the oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from over and place on a cooling rack. Do not cut while hot. Let it cool!
