A couple of weeks back as I was whizzing through FB posts I stumbled across this crisp bread recipe. It just looked too easy to be true. Guess what? It’s not!
3 cups all purpose flour
1 3/4 t salt
1/2 t Rapid-rise yeast
1 1/2 cups water
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 – 18 hours.
Overnight works terrifically.
Preheat oven to 450°.
Place an empty cast iron pot, lid on, in the oven and heat pot for 30 minutes.
Meanwhile, pour dough onto a heavily floured surface and shape into a ball.
Cover with dish towel and let dough rest while pot is heating.
Remove hot pot from the oven and drop in the dough.
Cover and return to oven.
Bake 30 minutes.
Remove lid and bake an additional 15 minutes.
Remove bread from oven and place on a cooling rack for 10 minutes. Then SLICE IN!
Perfect with a crisp salad on these steamy summer evenings. And don’t forget to add another crisp element…a cool glass of Skinny Girl California White, at a mere 100 calories per glass. Guess that depends on your pour style! Cheers!
Hi Peg……I sometimes do a similar rustic bread and it is wonderful with calamata olives, seeds(sunflower, pumpkin, etc.) , or rosemary …..the possibilities are endless………………I love your blog>>>>>>>>>
I have a very similar recipe from a friend in W-S. We’ll have to compare and see which one is easier and tastes better!!