My sister-in-law Alicia wanted to know if I was going to take my "pot" to the Canary Islands. If there was any way I could pack this 10 lb. jewel, I would. So this may be my last experiment before I leave soon.
I knew I needed to take the concept from a favorite bread recipe and try it with my Crusty Bread recipe. I have made this bread for years, and included it on my blog (without a photo) It is a rich braided soft dinner bread and the flavor is wonderful : Scarbourough Herb Bread
Here is the crusty version.
Scarborough Crusty Herb Bread
The night before you plan to bake:
Put 2 ¼ C. water in a large bowl
Add: 3 T. dry onion flakes,
1 tsp. crumbled dry rosemary
¼ C. dry parsley flakes
1 tsp. dry thyme leaves
1 ¾ tsp. salt
2 T. sugar
2 T. sugar
Let sit for 5 minutes for the water to rehydrate the herbs and flakes.
Stir in 2 C. unbleached flour and 1 tsp. instant yeast until smooth.
Add 2 more C. of flour and stir until you have a rough mixed ball.
Cover with a plate and sit on the counter for at least 12 hours but can be any time the next day. For a 6 hour rise see Crusty Bread.
Put your ceramic covered iron pot in a 450 degree oven for 25 minutes with the lid. While it is heating get about ¼ C. flour and spread it on the counter and carefully pile your dough on it. Pull up the corners to make a ball and cover it with the bowl. When the pot is finished heating pull up the edges of your dough again and turn over and plop your dough into the pot. Not greasing is necessary.
Put on the lid and bake at 450 for 25 minutes. Remove the lid and bake for another 10-15 minutes. (My oven bakes to a nice brown in 10 more minutes)
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