Easy – Peesey. So easy I’m not even sure it’s fair for me to take credit for making it. This beautiful ball 0’bread takes, literally, four ingredients and one of them is water. So, legally, I could say this recipe requires only three ingredients. True story.
The hardest part of baking this bread is deciding what to do with it. It looks highly stuffable (spinach dip), dippable (beer cheese fondue) and even sliceable (panini, I love you).
The only trick with this bread is planning. There’s no kneading, but the dough has to sit out on the counter all night . . . anywhere from 12 – 18 hours. So . . . I slept all night (zzzzzzz) while my bread was doing it’s thing and when I woke up, I baked it.
I’m not sure what’s more beautiful . . . the bread or the cast iron!
I pinned this recipe from www.jocooks.com. Check out her blog!
Did I mention this bread is easy? 😉
Plan a day ahead to make this awesome Crusty French Oven Bread. It sits on the counter for 12 - 18 hours and costs just pennies to make.
- Prep Time : 5 minutes
- Cook Time : 30 minutes
- Yield : one loaf
- Allergens : gluten
Whisk, in a large bowl, the flour, salt and yeast.
Pour in the water and mix until no dry spots remain.
Let the dough sit, covered, overnight, for 12 - 18 hours.
Place the French or Dutch oven in the oven and preheat both to 450 degrees F.
Get a cup of flour, set it aside and a trivet for the hot French oven. Using oven mitts, remove the French oven from the oven, remove the lid and spray the inside of the French oven with nonstick spray. Flour hands well. Shape the dough into a ball, tucking it under itself until the top is fairly smooth. See the picture above. Alternately, bake the bread in an large oven-safe pot.
Very carefully place the ball of dough into the French oven. Using oven mitts, place the French oven back into the stove.
Bake for 20 minutes with the lid on. Remove the lid and bake for 10 - 15 minutes more.
Use for fondue, sandwiches or as a bread bowl for dips or soup. Delicious!