Easy bread
You must have a cast-iron pot or “Dutch Oven” for this recipe. The idea is to bake and “steam” the bread in the oven (inside your dutch oven”) or cast-iron pot which will be able to go in the oven at 230°C or 450°F.
  • CuisineWorld
Servings Prep Time
1round Bread 5minutes
Cook Time Passive Time
40minutes 3 to 4hours
Servings Prep Time
1round Bread 5minutes
Cook Time Passive Time
40minutes 3 to 4hours
Ingredients
Instructions
  1. Mix the flour, salt and yeast together in a bowl. Add the hot water and mix until it is combined. Cover with cling-wrap and let it rest for at least 3 hours. No need to put it in a hot place just set aside. After three hours turn the dough (this is a very sticky dough) out on a well-floured surface and sprinkle some flour over the top as well. Form the dough into a round shape (a kitchen scraper can be handy here) just to help you to get the dough into a kind of a round shape, doesn’t have to be perfect. Transfer the dough to another bowl with a large piece of baking or parchment paper in it and cover with a towel.
  2. Heat the oven to 230°C or 450°F with your cast-iron pot or ” Dutch Oven” inside then oven, with the lid on. It will take about 30 to 35 minutes. Once the oven has reached 230°C or 450°F transfer the dough with the paper to the pot and put the lid back on. Bake for 30 minutes. After 30 minutes remove the pot from the oven and take the bread out. Return the bread to the oven without the paper to get a crispy outside for no more than 10 or 15 minutes maximum, depending on how crispy you like your bread.
  3. You can add chopped olives and or fetta cheese to the dough for a lovely alternative (this, however, should be done right at the start when adding the flour and BEFORE adding the hot water.
  4. Although it will be difficult not to cut and eat this bread the minute it comes out of the oven…please wait until it has cooled down completely, it makes cutting the bread SO much easier. Enjoy this bread with just butter and or any kind of cheese and jam.