This is one of my favorite recipes. I never thought I’d be one to bake my own bread from scratch, but this is so rediculously easy that I make it a few times a week. It originally comes from Mark Bittman in the New York Times.
3 cups good quality bread flour (I ofen use 1/4 cup whole wheat + 2 3/4 white)
1 1/2 tsp salt
1 packet rapid rise yeast
1 1/2 very warm water
Mix all ingredients together in bowl. It will not be smooth, but rather stringy. Cover and let rise for 4 hours. Next dust clean work surface with corn meal (or can use oil instead). Transfer bread to work surface and fold it over onto itself 2 or 3 times. Recover and let sit for another 30 minutes. At the same time, preheat oven with large cast iron pot in it for 30 minutes. Transfer bread to pot and bake for 30 minutes. Uncover and bake another 10-15 until golden brown.
THAT’S IT…ENJOY!!!
