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Crusty Bread Recipe

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This recipe for Crusty Bread, by , is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
McKenzie Roth Doup

Category:
Category:

Ingredients:  
Ingredients:  
3 c. unbleached all-purpose flour
1 t. salt
1/2 t. yeast
1 c. water

Directions:
Directions:
Whisk all dry ingredients in a large bowl. Use a knife to add in water. Mix until shaggy dough forms. Cover with plastic wrap and let sit for 12 - 18 hours. Heat overn to 450. Place cast iron pot in oven for 30 minutes. Meanwhile, pour dough onto a floured surface. Shape into a ball, fold edges over. Pull along counter top to make 'gluten cloak'. Place on parchment paper, flour dough lightly and then cut an X into the top of the dough. Cover with plastic wrap and allow to sit for 30 minutes. Remove hot pot from oven, drop the dough in and cover. Bake for 30 minutes with the lid on and then 15 minutes with it off. Allow to cool fully.

Personal Notes:
Personal Notes:
For Honey Wheat Bread:
Substitute 1-1.5 cups wheat flour and add 1/4 c. honey to the water mixture.

 

 

 

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