Favorite Easy Bread Recipe

[Cheryl Wolhar, WineSpace Creator]

This bread is SO easy and SO delicious! This is the short version... it takes only 5 hours as opposed to the longer version that takes 12 hours. I actually prefer the slightly sour flavor that you get from the longer rise time but when I am in a hurry this version works perfectly.

The recipe calls for covered cast iron pot which creates a round loaf but I prefer to use this Italian covered baker for a french roll shape.

You can also add great flavorings such as lemon and rosemary, and you should experiment with whole wheat flours, but we have found we prefer unbleached white flour for a real french bread flavor.

For best results be sure to use the best unbleached, organic bread flour that you can find.

I wrapped my bread in a new dishtowel and took it as a hostess gift to a dinner party and it was very well received. It was still warm so we sliced it and ate it with butter and Gorgonzola cheese. Simply wonderful…

Ingredients:
3 cups flour
1 packet ( 1/4 ounce) instant yeast
1 1/2 teaspoons salt
Oil as needed

Directions:
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees. If your house is cold like mine don't worry, just put the bowl in the oven with the light on. The light will keep the oven at the proper temperature.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. (I never pre-heat my pan, it is too much trouble and it doesn't seem to effect the finished product. Just carefully slide the dough into the cold pot and put in the pre-heated oven. Much easier!)

4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: 1 big loaf.

[Cheryl Wolhar, WineSpace Creator]

Here's a picture of my last loaf of bread. I doubled the recipe to get a bigger loaf. Remember this bread does not have additives or preservatives so it is more healthy for you and your family but you need to keep it in the refrigerator so it will last more than a few days. Keeps about 1 week in the fridge.

[Julie Grimes]

I should purchase the clay pot. Thanks for posting the link. I'd love to try this recipe in the Pizza Oven and at home. Our cottage has the same granite!

[Cheryl Wolhar, WineSpace Creator]

Oh, this would taste wonderful cooked in your outdoor Pizza Oven. Please let me know how it comes out...

I did notice that you had the same granite in your cottage... Cool, we must have the same taste.. :-)

[Cheryl Wolhar, WineSpace Creator]

Here's a link to another No-Knead bread recipe Sicilian Style...

http://www.breadtopia.com/sicilian-no-knead-bread/