Navigating the grocery store is an art. Agree? You go with best of intentions but then that discount round of brie cheese stares you in the face. So you buy two.
If you are a fan of brie cheese then you know that was self control.
And then, like the little mouse in the favorite children’s story book, your brain tells you that you don’t have any crackers to put it on. So you stroll down the cracker isle and read the ingredients on every box and like a good girl you put them all back and decide you can do without.
Meanwhile back at home you tell your mother-law, who is a brie fan, the deal of the day. She says she already got two and made Italian bread to go with it.
That was my morning friends. Now I am waiting patiently for my 12 hour bread to be ready tomorrow when I really want it now with a glass of red wine and a whole round of brie. Yes, the whole round with the whole loaf of bread please! You will understand when you make it.
This is one of the few recipes I make with white flour. I buy organic and unbromated white four by Immaculate Baking Company. Some times I add a half cup of sour dough starter to give it the benefits and flavor of the sour dough. Get creative with the recipe by adding various herbs. I love it with a tsp of fresh rosemary and ½ cup of cheddar cheese.
Forget About It Bread
3 cups unbromated and organic white flour
2tsp sea salt
2 tsp yeast
1 ½ cups warm water
*Optional* Any additional flavors such as herbs or ½ cup of sour dough starter
Mix all the dry ingredients, including yeast and herbs. Pour in the water and mix until it is a shaggy ball. No need to over work the dough. This is not like traditional sandwich bread. Cover the bowl and forget about it for 12-24 hours.
I mix it at night and bake it the next morning. Or you can mix it early in the morning and bake it in the evening.
Put your Dutch Oven (I use a Lodge enamel Dutch oven) in the oven and crank it to 500 degrees. Pre-heat the oven and the Dutch oven at the same time. In the mean-time take some extra flour and make a floured round dough ball/disk. When everything is pre-heated place the dough into the Dutch oven and bake for 30 minutes covered and then 5 minutes uncovered. Cool on a cooling rack.
Enjoy with lots of butter or brie or both!