We're having a couple over tomorrow. We bumped into them at the O Club last week. Jip heard, "Mr. Mosman?" and turned around to see a woman he worked with on ENTERPRISE. She and her husband just moved to Yokosuka and are stuck in a hotel until they can find a place to live off base. They desperately need a home-cooked meal. Enter Working Barn Stew and crusty bread.
I talked about this soup/bread combo before in my "round" post in September, but I'm so excited about the bread that I wanted to talk about it again. The recipe is so incredibly simple and so incredibly delicious.
This isn't my photo, but mine really did look like this. Pretty, huh?
Crusty Bread
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups 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.
http://simplysogood.blogspot.jp/2010/03/crusty-bread.html
Please make this bread. You won't be sorry.
No comments