A few blogs ago on my not-so-vegetable soup post, I wrote that I would follow up with the crusty bread recipe to go along with the tasty soup! Here goes nothing! (P.S. This is a re-post. The woman who originally posted this bread is a genius and should be given the Nobel Peace Prize for this bread recipe!)
3c unbleached all purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2c water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms.
Cover bowl with plastic wrap and set aside for 12 - 18 hours (overnight works great).
Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes.
Remove bread from oven and place on a cooling rack to cool.
Yields: 1 loaf of bread
Adapted by Shannon Georgeson
Original Recipe by Simply So Good
(Check out variations of the original recipe here!)