Directions: |
Directions:- In a 5-quart container, add yeast, warm water and salt. Stir to mix.
- Mix in flours until well blended (by hand or 5 minutes on slow in a mixer).
- Cover loosely (allowing some air into dough) and let rise at least 2 hours or overnight. It will rise and collapse.
- The next day, remove dough from refrigerator. Remove 1/2 of dough (use serrated knife to cut in half) and place on a large piece of parchment paper covered with baking spray (or olive oil if making a herb loaf). Gently turn the edges of the loaf under to form a smooth top layer (do not knead). Let rise at least 30 minutes while oven pre-heats. Return the remaining dough to refrigerator and use within 14 days.
- Pre-heat a covered cast-iron covered dish in a 450 degree oven for 30-45 minutes (be surer the lid and handles can survive that temp).
- Remove pan from oven and place parchment paper with bread into heated pan. Cover and bake 30 minutes. Remove lid and continue to bake an additional 15 minutes or until bread sounds hollow when you knock on it (~180 degree internal temp)
Optional preparation for crispy herb bread: After removing dough for refrigerator and rising, Brush parchment paper liberally with olive oil. Cover on all sides with chopped rosemary, chopped Kalamata olives and sea salt (if you want it more highly seasoned, put seasonings on when shaping the loaf and turn the dough onto itself s few times to incorporate seasoning into dough). Bake covered for 20 minutes until light brown, then uncover for remaining 20-25 minutes. This will result in a very crispy bread. |
This recipe for Easy (I promise!) Bread is from