Crusty Bread

I cannot believe it has take me this long to write a post about this wonderful, yummy, oh-so-easy bread!    I have passed this recipe out a LOT to family and friends.  It is very easy to create different breads from this one base recipe (i.e. onion and garlic, rosemary and sage, orange and cherry - the possibilities are endless).  Try the recipe, I promise you will be making it again and again.





Crusty Bread

• 3 c All Purpose Flour
• 1/2 t Active Dry Yeast
• 3/4 - 1 1/2 t salt (I prefer to use the 3/4 t seeing the full amount of salt is a bit too much for me)
• 2 c Water (room temp)

1. Add water and mix until a lumpy dough is formed.Combine all dry ingredients in a large glass or ceramic bowl.
2. Place plastic wrap over the bowl (seal tightly) and set aside in a dry place (do not refrigerate) for 4-18 hours.*
3. Preheat oven to 450 F
4. Once oven is preheated place your dutch oven in oven for 30 minutes.  While your pan is preheating, fold dough out on a floured surface and shape into a "ball".  Cover the ball with the plastic wrap from the bowl.  
5. Once the pan is preheated add the dough to the pan and cover.  Bake at 450 F for 30 minutes.  Then remove the cover and bake for 15 minutes longer to crisp the crust.

The original recipe says to let the bread completely cool prior to cutting - I don't think I have been able to do this yet.  If you have the will power then way to go!!

Doesn't that look WONDERFUL?!

*The original recipe claimed that you needed to set the dough aside for 12-18 hours.  It has been discovered, by myself and a few others, that it really only needs about 4 hours.  I should point out, however, that the less time does result in a denser bread.