How to make it

  • Dissolve honey (or brown sugar) in warm water
  • Add yeast to sweetened water
  • Sift together flour and salt in a dutch oven
  • When yeast has proofed (bubbles and foam on the surface of the water), add it to the flour
  • Stir until there is no more "dry" flour visible. The dough will be very sticky and moist, it is supposed to be this way.
  • Put the lid on the dutch oven and let it rise in a warm spot for 2-3 hours See Photo
  • After the dough has risen, turn it out on a floured surface, and form a rough ball, turn over the pot on top of the dough and let it rest. See Photo
  • Pre-heat oven to 450 deg F with a baking dish and its lid (in the oven)
  • When preheated, add a little corn meal to bottom of baking dish and put dough ball in. See Photo
  • Bake for 30 min covered See Photo
  • reduce heat to 400 deg f, and bake uncovered for 15 mins
  • ====================
  • If making a loaf specifically for french toast the next morning, i will add 1 teaspoon of cinnamon and a 1/2 teaspoon of nutmeg to the flour before adding the yeast.
  • ====================
  • When i make a loaf specifically for croutons / stuffing, I will add 1 teaspoon of garlic powder, 1/2 teaspoon onion salt (in addition to salt already called for) and 1 Tablespoon parsley flakes to the flour before adding the yeast
This is what the dough looks like after a 2-hour rise   Close
We generally make a 7-inch diameter loaf in this 1.5 quart casserole dish (lid is in the oven still).   Close

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