|Both loaves are so easy a caveman could do it. Original style in the back and Cheddar, Garlic, Parmesan in the front.|
What does bread have anything to do with technology? Well you can’t very well do anything if you are hungry. Welcome to easy recipe Saturday.
This recipe is filling and is also brain-dead simple to make; chances are, you already have all the ingredients you need to make these artisan style loaves. Note: This bread takes 12-18 hours to rise so plan ahead.
|3 CUPS FLOUR||1¾ TSP SALT|
|½ TSP YEAST||1½ CUPS WATER|
- Mix flour, salt & yeast in large bowl with a fork. Do not use a metal bowl!
- Mix in water. Dough will seem a bit dry but keep kneading the dough with your fork until nearly all the flour in the bowl has been mixed in.
- Now cover the bowl with plastic wrap.
- Let the dough rise for 12-18 hours. I just set it in an out-of-the-way spot on my kitchen counter.
- When you are ready to bake your bread, heat oven to 450 degrees. Place a heavy enameled dutch oven with its lid in the bowl while it is heating. If you don’t have that use a Pyrex cassorole dish with lid. If that isn’t available use a large clear Pyrex bowl and a pizza stone. If you don’t have that…go to Walmart and get one and then repeat this step.
- Pour dough on to a floured cutting board. Try not to manhandle the dough if possible. The dough will be very sticky.
- Do your best to shape the dough into roughly a rounded ball shape and then cover it with plastic wrap
- Let set for 30 minutes while the oven is heating.
Now pull out the hot dish in the oven and put the dough inside. Cover with the lid and put it back in the oven.
- Bake for 30 minutes.
- After 30 minutes, remove the lid from the dish and allow bread to bake for an additional 15 minutes.
- After 15 minutes is up. Pull the dish out of the oven. Carefully dump out the bread onto a clean kitchen cloth or towel and let it cool for 10-15 minutes.