I recently tried this bread at my friends luncheon with some home-made leek soup. A total keepr with 5-stars. Follow the recipe exact though, unbleached flour is neccessary. I’ll be making my own this winter to enjoy with soups, stews and toast with jelly or peanut butter, as i’ve been told its great with.
If you have never made bread (like me) trust me this is the recipe you must try. Absolutely delicious!! You will be amazed. My guests assumed it was purchased at a fine bakery 😉 Its a Country Crusty Bread.
This bread recipe was shared by blogger Table de Nana and it is fantastic. So easy to make and it has been a huge hit with the family. My son in law has requested I try to make it as rye bread. Can you advise how this could be done.
Mmm, home-made, rustic bread that I got to make. How wonderful is that!!! This bread is easy to make, but follow the directions. Make sure to use the un-bleched flour however, it does make a difference. Crusty on the outside, chewy and dense on the inside. Perfect with soup, makes an even better toast in the morning. It will not last long.
ingredients:
4 cups unbleached all purpose flour
1 3 – 4 teaspoons salt
1-3 teaspoon Instant or rapid rise yeast
1 1-3 cups water
method:
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 10 – 16 hours overnight works great heat oven to 460 degrees when the oven has reached 460 degrees place a cast iron pot with a lid in the oven and heat the pot for 35 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 35 minutes after 35 minutes remove the lid and bake an additional 20 minutes remove bread from oven and place on a cooling rack to cool.
source :cooking-all.com
