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Name: Crusty Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 cups unbleached all purpose flour; 1 3/4 teaspoons salt; 1/2 teaspoon Instant or Rapid-rise yeast; 1 1/2 cups water

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INGREDIENTS

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

INSTRUCTIONS

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.

Our bread flavors: Pepper jack cheese, Jalapeno cheddar, Raisin walnut cinnamon, Pumpkin sunflower poppy seed, Sharp cheddar, Rosemary lemon Gruyere, Lemon thyme Asiago, Asiago, Mixed herb with rosemary, chives and thyme and plain. Now I have to tell you that I have experimented using wheat flour. Whole wheat was WAY too heavy. I tried adding just 1 cup wheat flour in place of 1 cup of white...ahh it was ok, but not great.

NOTES

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Crusty Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

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.

Our bread flavors:  Pepper jack cheese, Jalapeno cheddar, Raisin walnut cinnamon, Pumpkin sunflower poppy seed, Sharp cheddar, Rosemary lemon Gruyere, Lemon thyme Asiago, Asiago, Mixed herb with rosemary, chives and thyme and plain.  Now I have to tell you that I have experimented using wheat flour.  Whole wheat was WAY too heavy.  I tried adding just 1 cup wheat flour in place of 1 cup of white...ahh it was ok, but not great.

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Nutrition

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Serving Size: 1 Recipe (694g)
Recipe Makes: 1 Recipe

Calories: 1230
Calories from Fat: 31 (3%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 22.2mg		1 %
Potassium 407.7mg		11 %
Total Carbohydrate 257.4g		76 %
	Dietary Fiber 9.6g	38 %
	Sugars, other 247.8g
Protein 35.6g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1230

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