Too Easy Rustic Bread

1 Loaf
55 min

This looks so much harder than it was...and let me tell you, that's the truth because this busy Mom doesn't have time for anything too complicated. With a busy 1yo to keep up with, pregnancy woes, a household to run, and a growing list of responsibilities, simplicity is key in my kitchen. So...when I found this recipe, you know I had to give it a try. But, I mean...I had to make it party too : p. Keep on reading for this ridiculously easy recipe, and let me know what you think!

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Link to the lamé I use:

First time using my lamé was easier than I thought and turned out looking pretty good!

Recipe details
  • 1  Loaf
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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  • 3 cups (15 oz) all-purpose flour(preferably unbleached, scoop and level to measure)
  • 1 1/2 tsp salt
  • 1/2 tsp active dry yeast, instant yeast, or rapid rise yeast
  • 1 1/2 cups warm water (about 110 degrees)
  • 1 Tbs. Honey (to be honest, I didn't measure, but this is a pretty close guess)

In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and honey and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more water or a little more flour if you feel it needs it).

Cover bowl with plastic wrap and allow to rise for 12 - 18 hours (on the counter at room temperature).

Heat oven to 450 degrees. Once oven has reached 450 degrees, place an enameled cast iron pot covered with lid into preheated oven, heat pot for 30 minutes.

Meanwhile, turn dough out onto a well floured surface, or onto a floured sheet of parchment paper (oven safe to 450) then shape dough into a ball. Cover shaped dough with an extra large bowl and allow to rest while pot is heating, about 30 minutes.

Remove pot from oven and with floured hands, or holding the corners of the parchment paper, carefully drop dough into hot pot (you don't need to grease the pot). Immediately cover with lid, then return pot to oven and bake 30 minutes (at 450 degrees). 
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