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"The belly rules the mind."--Spanish Proverb

Evelyn's Crusty Bread or Artesian Bread Recipe

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This recipe for Evelyn's Crusty Bread or Artesian Bread is from Treasured family Recipes, 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 cups unbleached all purpose flour
1 teaspoons Kosher salt
to 1 teaspoon yeast (I use one level teaspoon)
1 cups water
3-quart cast iron pot and lid
flour for sprinkling
parchment paper

Directions:
Directions:
In a large mixing bowl, combine flour, salt, and yeast. Add water and mix until shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great.
When the 12-18 hours are up. Heat the oven to 500 degrees. Place a cast iron pot with the lid on (that can handle 500) in the oven. Heat pot for 30 minutes. During that time, the pot and lid are heating up, place a parchment paper large enough that the dough can fit on. Sprinkle the parchment paper with flour about a cup. Pour out the risen dough onto floured parchment paper. Sprinkle some flour on top of the dough and fold the dough over by thirds using the flour on your parchment paper. On a new piece of parchment paper big enough you can pick up the paper by each corner and place into hot pot. Place the seam sides down of your folded bread center on your parchment paper and cover dough with plastic wrap sprayed with Pam. Let rise 30 minutes while the iron pot and lid are heating. After second rise take off plastic wrap, and then slide cast iron pot out of oven leaving on the rack take the lid off carefully with hot pad holders. Pick up parchment paper with risen dough without plastic wrap and place parchment paper and dough in the pot. Using potholder place lid back on top of pot and slide rack back into the oven. "Reduce oven heat to 450. Bake bread covered with lid 30 minutes. After 30 minutes remove the lid and bake an additional 20 minutes or until golden brown. Remove pot from oven and pick up bread by parchment paper and place on cooling rack until cool.

Number Of Servings:
Number Of Servings:
One loaf.
Personal Notes:
Personal Notes:
John's Favorite!

 

 

 

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