Delicious and Easy Artisan Bread

I saw this picture on Pinterest and knew I had to check it out.

Janet @ Simply So Good shared this amazingly easy recipe.

Delicious bread using only 4 ingredients!



You'll need a cast iron dutch oven with a lid.  I immediately logged on to Amazon and ordered this 7 quart one.  You will need one that is at least  5.5 quarts for this recipe.


Janet uses a LeCreuset for her bread.  I'm not in her league as a cook, so this cheaper cast iron pot is fine for me.

I did wash it and wipe it with vegetable oil first, as that's what the manufacturer recommends for this dutch oven.  Janet does not put any oil or sprays or anything in her LeCreuset first.


You'll only need 4 ingredients:

3 cups All Purpose Unbleached Flour
1 3/4 teaspoons salt (Janet used Kosher salt, so I did too!)
1/2 teaspoon yeast




Whisk those together in a large bowl
Add 1 1/2 cups water, mixing together with a rubber spatula


When it's all mixed, put plastic wrap over the bowl and leave it on the counter for 12-18 hours. 
(this is what it looked like this morning after 14 hours)



Preheat your oven to 450 degrees

Once it's at 450, put your dutch oven with the lid on in the oven.  Leave it in there for 30 minutes.

Take your dough and put it on a heavily floured surface.  I used my pastry cloth with way too much flour.  :)


Shape it into a ball.  It'll lose some of its size, but don't worry.  Put the plastic that you had over the bowl over the dough until the cast iron pan is ready.

BE VERY CAREFUL when you pull the
dutch oven out.  It's HOT!

Lift the dough up (without the plastic!)   Put some flour on your hands as it'll be really sticky.  Set it in the dutch oven.  Put the lid back on and put it in the oven for 30 minutes.






Here it is after 30 minutes:




Remove the lid and cook for another 15 minutes.

I was afraid it might stick, but it popped right out.

Leave it on a cooling rack for a few minutes. 




We could only wait for about 10 minutes...



It was DELICIOUS!

I will definitely be making this again; in fact, I will probably prepare another batch tonight!

Please go to Janet's blog to get lots of ideas for different ways to make it. 




Thanks to Janet for the recipe and great tips and thanks to you for your visit!

Pam

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