I first saw this recipe on Pinterest that linked me to www.simplysogood.com I had just gotten my brand new fire engine red enamel cast iron dutch oven and I was poking around for cool things to make with it. It looked too good to be true so I just had to give it a go. I could not believe how easy, flexible and diverse this recipe was. I have tried making it many different ways by adding herbs, cheese, chilies, seeds, dried fruits or nuts and it always turns out and end up being really good. Try it using different types of flour too, it’s really pretty forgiving. It’s actually a very gratifying recipe because once you make it and see how easy it is and how beautiful and delicious it is you will be so proud of yourself. I love to make it when I have a big pot of soup on for dinner.
- 3 Cups AP Flour
- 1 3/4 tsp. Salt
- 1/2 tsp. Rapid rise or instant yeast
- 1 1/2 Cups Water
Whisk together the dry ingredients in a large bowl and add water. Use a rubber scraper to mix together, it will be extremely sticky and look like a bit of a mess. Cover the bowl with plastic wrap and let set out on the counter for 12-18 hours to rise. Preheat your oven to 450 and once it gets to temp. place your dutch oven with the lid in the preheated oven for 30 minutes. As soon as you start to preheat your dutch oven dump the dough onto a heavily floured flexible cutting board or a pastry cloth and form into a kind of ball or oval shape, cover with plastic wrap and let rest for 30 minutes while the pan is preheating. Take pan out of the oven and open the lid. Flour your hands liberally and pick up the dough and drop into the ungreased dutch oven (the bread will not stick to the pan) then place the lid back on and bake in the oven for 30 minutes then remove the lid and bake an additional 15 minutes to finish browning the top for a total baking time of 45 minutes. Remove the bread carefully from dutch oven and place on cooling rack until cooled. It’s really that easy and it’s great with compound butter.