Cast Iron White Bread
BEST BREAD EVER!!!!!! Who says homemade bread has to be scary or require hours of work?? It doesn’t even require any special machine or equipement! I have made this bread many times (thanks to my husband who gave me a subscription for Ricardo magazines! Lol). This bread is literally fool proof. I have not messed it up once! You can use different flours such as whole wheat or multigrain. I have never tried with gluten free flour so I am not sure how to adjust it properly. Try it and I guaranty you will not regret it!!! I would recommend washing your pot before warming it up in the oven as it gets sticky from the dough. I did it once without washing it and the whole house smelled like burnt bread! Lol It only last about 3 days on the counter as it has no preservatives at all. To keep it from drying I always wrap my fresh bread in a clean cloth.
Ingredients
- 3 1/2 cup All purpose flour
- 1 1/2 tsp. Salt
- 1/2 tsp. Instant dry yeast
- 1 3/4 cup Cold water
- 1/3 cup Flour (For coating)
Instructions
- In a large pot, combine the flour, salt and yeast. Add the water. With a fork, stir until the flour is combined but not smooth. Cover and leave at room temperature for 8 to 12 hours.
- In a large bowl, place the coating flour. Set aside. With your hands, directly in the pot, fold the dough onto itself, about 6 times, or until it is smooth.
- Transfer the dough into the bowl with the coating flour and turn to coat the entire surface of the dough. Cover and let rise for 45 minutes at room temperature.
- Meanwhile, with the rack in the middle position, preheat the oven to 450°F. Place a 12 cup Dutch oven or ovenproof pot with it's lid (not glass) in the oven, and heat for about 30 minutes.
- Drop the dough in the centre of the dutch oven or pot. Cover and bake for 30 minutes. Remove the lid and continue baking for 30 minutes.
- Let the bread cool on a wire rack or in the pot. Remove any excess flour.
Notes
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