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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Crusty Bread Recipe

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This recipe for Crusty Bread is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. unbleached all-purpose flour
1¾ t. salt
1/2 t. yeast
1½ 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 oven to 450º. 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 countertop 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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