Valeree Dunbar Recipe

Crusty Bread In A Cast Iron Pot

By Valeree Dunbar Valeree


Recipe Rating:
Prep Time:
Cook Time:
Cooking Method:
Bake

Valeree's Story

This is so easy. Just let it sit overnight and then bake. You can also add your favorite spices to this recipe like rosemary, cinnamon, or even cheese.

Ingredients

3 c
unbleached all purpose flour
1 3/4 tsp
salt
1/2 tsp
instant or rapid rise yeast
1 1/2 c
water

Directions Step-By-Step

1
In large mixing bowl whisk together flour, salt, and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 to 18 hours. Overnight works good.
2
Heat oven to 450 degrees. When oven reaches 450 place a cast iron pot with lid in the oven and heat pot for 30 minutes.
3
Meanwhile pour dough onto heavily floured surface and shape into ball. Cover with plastic wrap and let sit while pot is heating.
4
Remove pot from oven and place dough inside pot. Cover and return to oven and bake for 30 minutes. Remove lid and bake additional 15 minutes. Remove bread from oven and place bread on cooling rack.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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14 Comments

user
Valeree Dunbar Valeree
Jan 22, 2015
Denny, so happy it came out good for you. enjoy!
user
Denny Gordon buttsie65
Jan 21, 2015
My family loved this bread. I didn't have time to raise it for 12-18 hours but I went ahead and made it anyway. It turned out delicious after only about 7 hours of raise time. I can't wait to see what it is like after the recommended 12-18 hours. The bottom was quite crusty but the top was practically melt-in-your-mouth, wafer-like crusty. The texture inside was perfect, soft and delicious. Definitely a keeper.
user
virginia chambers sisterv
Jan 20, 2015
thanks for answering my question about not having an iron cast pot,going to try this soon.
user
Valeree Dunbar Valeree
Jan 20, 2015
I would recommend using a large deep glass baking dish with lid or if no lid use foil placing it on like a tent during the first 30 minutes of cooking. Do you have an oven safe dutch oven? that might work. Or use a stainless steel roasting pan that has a lid. you might want to use cooking spray beforehand with either. loaf pans may not work as this recipe makes a large round loaf. I tried using loaf pans with tented foil but they came out doughy inside. Maybe dividing the dough and using the loaf pan might work. I just use the cast iron pot because its roomy and holds the heat in the best and there's no need for cooking spray. my loaves come out easy every time. let me know what works Virginia
user
virginia chambers sisterv
Jan 18, 2015
I don't have a cast iron pot,what could i use instead?