Cast Iron Farmhouse Bread Recipes
RUSTIC BREAD RECIPE
A warm, crusty rustic bread goes with just about any meal and it's so simple to make! Throw it together, let it rise, and you'll have a yummy bread that's ready for dinner in just a few hours' time. No bread pan needed!
Provided by ShelfCooking.com
Categories Side Dish
Time 2h
Number Of Ingredients 5
Steps:
- Mix water, yeast, and sugar in a large mixing bowl or stand mixer. Let sit for about 5 minutes until bubbly.
- Add flour and salt. Mix until combined into a soft dough. (The dough should be slightly sticky to the touch, but not so that much comes off on your hands. If it's too sticky to handle, add ¼ cup flour at a time.)
- Cover loosely with plastic wrap and kitchen towel. Let rise for 1-3 hours, if possible! I've run out of time before and let it rise for only 30-60 mins and it still works, but the longer, the better!
- Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up.
- Fill a baking dish with 2 inches of water and place on the bottom rack to create steam for an extra crispy crust.
- Sprinkle flour on the counter, turn out the dough, fold on itself, divide in half and form it into 2 balls. Don't knead or handle it more than you need to. Add a little flour if it's too sticky.
- Cut an X shape on the top of the balls with a sharp knife.
- Place on a lightly floured pan, then place on top of the hot pizza stone or cookie sheet.
- Bake for about 25-30 minutes or until golden brown and cooked through.
RUSTIC CAST IRON POT BREAD
I just love the way the house smells when this bread is baking! It reminds me of Thanksgiving! (Times do not include rising time.)
Provided by Wildflour
Categories Yeast Breads
Time 1h20m
Yield 1 round loaf
Number Of Ingredients 13
Steps:
- In small bowl, dissolve yeast in warm water.
- In large mixing bowl, combine cottage cheese, butter, onions, seasonings and sugar.
- Set bowl in sinkful of hot water to warm.
- Add yeast, egg, soda and 1 cup of the flour to warm mixture; beat vigorously.
- Gradually add rest of flour to make a soft dough.
- Scrape down sides of bowl; cover, and let rise in a warm place until doubled, about 1 hour.
- Stir down batter and turn into a well-greased 1 1/2 quart round cast iron pot or casserole.
- Cover with a towel and let rise until double, about 30 minutes.
- *Remove towel if batter begins to touch it.
- Bake in a 350 oven for 40-50 minutes til done and golden.
- **Tip on drying sage bundles --
- Gather long-stemmed sage branches into small bundles; tie with string and hang upside down in a dim airy place. Don't hang over the sink or kitchen stove where steam will slow drying. When dry, store in an airtight jar.
- Dry new herbs each year as they begin to lose flavor after about 6 months.
Nutrition Facts : Calories 1645.8, Fat 31, SaturatedFat 16.1, Cholesterol 275.8, Sodium 2557.1, Carbohydrate 265.8, Fiber 10.9, Sugar 16.6, Protein 70.4
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- In a large measuring cup or medium bowl, stir together the warm water, yeast and sugar. Set aside for 5-10 minutes while the yeast softens and becomes foamy.
- Make a well in the center of the flour mixture. Pour the water and yeast mixture into the well and use a wooden spoon to combine until a shaggy, rough dough comes together and pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
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- Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
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- Remove the dough from the refrigerator. Sprinkle flour on a clean work surface. Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour if necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns.
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