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.


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