Crusty Bread

Hey!  It's been awhile!  I apologize for being gone so long.  Having three kids home all day keeps me a little preoccupied.  I just had to etch out some time to share this recipe with you though.  It's really trippy how it works.  I found the original recipe on simplysogood.blogspot.com  One of the fun things about this recipe is that you can easily add just about any ingredients that tickle your fancy.  This particular loaf has thyme and lemon in it, and I used all wheat flour.  I prefer some substance to my bread.

I'll go ahead and share the original basic recipe and the recipe I used today.  I hope you have some fun with this and really enjoy it.

Crusty Bread

Basic Recipe:

INGREDIENTS:

3C. All Purpose Flour

1 3/4t. Salt (I use Kosher)

1/2t. Yeast

1 1/2C. Water

DIRECTIONS:

Follow directions below, but bake for 30 minutes before removing lid.

Lemon Thyme Wheat Recipe:

INGREDIENTS:

2 3/4C. Whole Wheat Flour

1/2t. Kosher Salt

1/2t. Yeast

6 sprigs of Fresh Thyme leaves

Zest and juice of 1 small lemon

Water

DIRECTIONS:

In a large mixing bowl, whisk flour, salt, yeast, thyme leaves, and lemon zest.  Add enough water to the lemon juice to make 2 cups of liquid and add to the dry ingredients.  Mix until a shaggy mixture forms.  Cover bowl w/plastic wrap and set aside for 12-18 hours.

Heat oven to 450 degrees fahrenheit.  Once oven is up to temperature, place a cast iron pot with a lid in the oven and preheat for 30 minutes.  Meanwhile, pour dough onto a HEAVILY floured surface and shape into a ball (the dough will be VERY gooey).  Cover with plastic wrap and let sit while pot is heating.  Remove pot from the oven and drop in the dough.  Cover and bake 25 minutes.  Remove the lid and bake another 15 minutes.

This is what you end up with and it bares an amazing resemblance to sourdough bread.  Our resident bread connoisseur gave it a big thumbs up!

It's crusty on the outside, soft and chewy
on the inside.

SOME FLAVOR VARIATIONS TO TRY:

Orange Cranberry - zest and juice of 1 orange, 3/4 cups dried cranberries.

Lemon Thyme Gruyere - 2 1/2 cups grated Gruyere cheese, zest & juice of 1 lemon, chopped thyme.