Thursday, December 3, 2009

From the Kitchen: Paperhill's Beautiful Bread

I have been obsessed with this delicious and hearty bread recipe ever since it was shared with me by Susan of Paperhill. It has a moist crumb and chewy crust that make it the perfect accompaniment to a thick stew. I made a double batch yesterday and just had to pass it on. It's for the good of the world. I don't know where Susan found this delightful recipe, but I'm going to call it:

Paperhill's Artisan Bread

3 cups of flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups of water

Mix into shaggy dough, cover, and let it sit for 12-18 hours. Fold dough twice to deflate on well floured surface then let it rest 15 minutes. Form dough into saggy ball and let sit on floured surface for 1 -2 hours.


Really saggy... this floury mass was about 2" tall, at most.

Meanwhile heat oven and large oven-safe cast-iron/enameled/glass pot and lid to 450 degrees for at least 30 minutes. Drop dough into heated pot, cover, bake 30 minutes, remove lid; bake uncovered for 10-20 minutes longer to a golden color.


Do not cut until completely cool. Bread should be used within 24 hours (ours never survives that long!), store in plastic once cut or paper bag uncut.

2 comments:

paperhill said...

Your bread looks beautiful! I actually got the recipe from our local paper. Thanks for the credit though :) Hope you are well! Susan

Pat said...

Your picture looked so good I decided to try this. Every step of the way I thought it wouldn't work (no oil? so little yeast? Don't grease the pan?) But, Wow! What great bread! And possibly the easiest recipe ever. Thanks for sharing this--Pat