From my kitchen · Homemade comfort
Homemade crusty bread, without a cast-iron pot.
The search is over! So many crusty bread recipes call for a cast-iron pot. Since I didn’t have one, I went looking for that same delicious crust using a baking dish instead—and I found it.
This simple recipe makes two loaves, with an overnight rise and just four ingredients.
Makes2 loaves
Overnight rise8–10 hours
Baking time60 minutes
Let’s bake some bread
Ingredients
- 6 cups of flour
- 2 tsp of salt
- 1 tsp of dry active yeast
- 3.5 cups warm water
Instructions
- This recipe makes two loafs
- In a mixer, mix all ingredients together.
- Cover and place the dough in a cold oven overnight (8-10 hrs)
- The next day your dough should double in size
- Flour your countertop or table and place the dough on top.
- Knead the dough until it is no longer sticky.
- Cut dough in half
- Place each dough ball in a baking dish lined with parchment paper ( I used corningware)
- Put the lid on and, and place it in a cold oven.
- Turn the oven on to 450 degrees and bake covered for 30 minutes.
- After 30 minutes is over, uncover the bread and bake at 450 degrees for another 30 minutes.
Notes
Serve with a bit of olive oil and balsamic vinegar.
With love, Tania
