Friday, October 21, 2016

Crusty Bread

This is the first Friday in a long time that the smell of baking bread hasn't filled the house with its wonderful aroma!

I usually have the oven going by 6 in the morning trying to get as many loaves baked as I can.

A week ago Saturday was the last Farmers Market for the season.

Time to take a break from bread baking!

I thought I would share this super simple recipe for my crusty bread.


I have been making  jalapeno/cheddar and asiago/garlic loaves.
There are so many different add ins you can use.
But these two have been great sellers for me.

You will never believe how simple they are to make!
Ready?

In a 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 great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool. 

How easy is that?

I have been stirring in 1/3 cup shredded cheese and a half of a jalapeno,
or 1/3 cup shredded asiago cheese and 1 clove of garlic minced to the mix before adding the water. 





My counters are full of bowls of dough the night before baking day.



This is the pot I use to bake my bread.


It is a Red Le Creuset pot I received as a Christmas present from my son years ago.

I love this pot for everything! 
It is  especially great for making this bread.




I ordered some of these cute little Le Creuset pots for making bread bowls.
Aren't they the cutest?

I think they will be a great seller for the few craft shows I signed up for during the winter.

I had one loaf of jalapeno/cheddar bread that didn't sell at the last market.
I brought it home, cut it into chunks, tossed it with olive oil then broiled it in the oven for a couple of minutes.

It made delicious croutons to top a bowl of chili with!

I hope you find this crusty bread recipe as easy and as tasty as we do!

(I am adding a link to the blog where I first discovered crusty bread.
She has some great instructional pictures)

Liz





5 comments:

  1. Jalapeño Chedder bread sounds really yummy!

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    1. It is! Love it toasted on the grill too!

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  2. Liz, I have made that bread and it is delicious. I have not tried your 'add-ins' though. I will try those! I also bake mine in a Le Creuset. I got 2 Le Creuset at a church rummage sale for $2.00 each...lucky me huh? Don't hate me! LOL! I love the idea for the croutons too. Have you ever visited King Arthur's Flour website? It's a wonderful resource with great recipes and tools.....you will love it! Just google it.

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    Replies
    1. I would say lucky you for sure!! What a steal!
      Yes I love that website! I use King Arthurs flour in the noodles I make.

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  3. It looks great. I have lots of jalapeno peppers too. I'll check out that site. I love the pot too.

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