Crusty Homemade Bread

I have a bread machine. I haven’t used it since this crusty bread came into my  life.

A bread machine bread is all fine and dandy. This recipe is so easy and creates Artisan bread. The crunch of the crust will make the wait worth it.

Just dump all the ingredients in the bowl. Now these pictures show a quadrupled recipe. I like to make more to share with friends and family.

I don’t even get out the mixer. Just me and a big wooden spoon.

Then overnight… It comes ALIVEEEEE!

I quadrupled the dough so I would get four loafs. If you just follow the recipe you will have only one round mound.

This is what it looks like after 45 minutes in the oven when you take the lid off.Think I’m making Beef Stew or French Onion Soup with our loafs today!

Crusty Homemade Bread

Crunchy crust is a must! Makes one loaf.

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Prep Time 20 mins

Cook Time 45 mins

Rising Time 12 hrs

Total Time 13 hrs 5 mins

Servings 16 Slices

Calories 85 kcal

Ingredients

  

1x2x3x

• 3 cups Bread Flour3 cups Bread Flour
• 1 ¾ tsp Salt1 ¾ tsp Salt
• ½ tsp Yeast½ tsp Yeast
• 1 ½ cups water1 ½ cups water

Instructions

 

• This recipe can be double, tripled or quadrupled. In the pictures I quadrupled the recipe. So you will see a LARGE Mixing Bowl.
  This recipe can be double, tripled or quadrupled. In the pictures I quadrupled the recipe. So you will see a LARGE Mixing Bowl.
• In a large bowl add flour, salt, yeast and water. I use a big wooden spoon and combine all the ingredients. It's not going to be a smooth mixture just make sure it's all combined. Cover the bowl and let sit overnight. I've tried as little as six hours and it works.
  In a large bowl add flour, salt, yeast and water. I use a big wooden spoon and combine all the ingredients. It's not going to be a smooth mixture just make sure it's all combined. Cover the bowl and let sit overnight. I've tried as little as six hours and it works.
• Preheat your oven to 450. Once preheated, place a cast iron pot with a lid or any pot that can be placed in the oven into the stove to heat for 30 minutes. The pot must be hot when you place the bread into the pot. I've used my le creuset pan and a vintage 1950s metal pot and both worked.
  Preheat your oven to 450. Once preheated, place a cast iron pot with a lid or any pot that can be placed in the oven into the stove to heat for 30 minutes. The pot must be hot when you place the bread into the pot. I've used my le creuset pan and a vintage 1950s metal pot and both worked.
• While your pans are heating. Shape the dough into a round ball. You will need extra flour as you knead the dough out.
  While your pans are heating. Shape the dough into a round ball. You will need extra flour as you knead the dough out.
• Pop the round dough ball into your pot after it's heated and place the lid back on the pot. Back in the oven at 450 for 30 minutes. Next take the lid off your pots and cook for another 15 minutes. Let cool but feel free to steal a piece and watch the butter melt
  Pop the round dough ball into your pot after it’s heated and place the lid back on the pot. Back in the oven at 450 for 30 minutes. Next take the lid off your pots and cook for another 15 minutes. Let cool but feel free to steal a piece and watch the butter melt

Notes

When you remove the lid for the last 15 minutes try adding some olive oil and your favorite seasoning to elevate the flavor. Garlic cloves and olive oil or Everything Bagel Seasoning and Olive Oil. 

Nutrition

Calories: 85kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 256mgPotassium: 23mgFiber: 1gSugar: 1gCalcium: 4mgIron: 1mg

Tried this recipe?Let us know how it was!