Rustic Cast Iron Pot Bread Recipes
CRUSTY BREAD IN A CAST IRON POT
This is so easy. Just let it sit overnight and then bake. You can also add your favorite spices to this recipe like rosemary, cinnamon, or even cheese.
Provided by Valeree Dunbar
Categories Other Breads
Time 1h15m
Number Of Ingredients 4
Steps:
- 1. In large mixing bowl whisk together flour, salt, and yeast. Add room temperature or lukewarm water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 to 18 hours. Overnight works good.
- 2. Heat oven to 450 degrees. When oven reaches 450 place a cast iron pot with lid in the oven and heat pot for 30 minutes.
- 3. Meanwhile pour dough onto heavily floured surface and shape into ball. Cover with plastic wrap and let sit while pot is heating.
- 4. Remove pot from oven and place dough inside pot. Cover and return to oven and bake for 30 minutes. Remove lid and bake additional 15 minutes. Remove bread from oven and place bread on cooling rack.
RUSTIC CAST IRON POT BREAD
I just love the way the house smells when this bread is baking! It reminds me of Thanksgiving! (Times do not include rising time.)
Provided by Wildflour
Categories Yeast Breads
Time 1h20m
Yield 1 round loaf
Number Of Ingredients 13
Steps:
- In small bowl, dissolve yeast in warm water.
- In large mixing bowl, combine cottage cheese, butter, onions, seasonings and sugar.
- Set bowl in sinkful of hot water to warm.
- Add yeast, egg, soda and 1 cup of the flour to warm mixture; beat vigorously.
- Gradually add rest of flour to make a soft dough.
- Scrape down sides of bowl; cover, and let rise in a warm place until doubled, about 1 hour.
- Stir down batter and turn into a well-greased 1 1/2 quart round cast iron pot or casserole.
- Cover with a towel and let rise until double, about 30 minutes.
- *Remove towel if batter begins to touch it.
- Bake in a 350 oven for 40-50 minutes til done and golden.
- **Tip on drying sage bundles --
- Gather long-stemmed sage branches into small bundles; tie with string and hang upside down in a dim airy place. Don't hang over the sink or kitchen stove where steam will slow drying. When dry, store in an airtight jar.
- Dry new herbs each year as they begin to lose flavor after about 6 months.
Nutrition Facts : Calories 1645.8, Fat 31, SaturatedFat 16.1, Cholesterol 275.8, Sodium 2557.1, Carbohydrate 265.8, Fiber 10.9, Sugar 16.6, Protein 70.4
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- In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
- Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
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