OK, I know I posted about some bread a few weeks back that was made in a cast iron enamel pot. It was good bread. However, I have found an even better bread made in a pot. And the best part? It is all made in the same one pot….no kneading, no bowl, no mess. Really. I found this recipe on YouTube. It is a recipe by Jacques Pepin. The video is at the bottom of this post.
The recipe couldn’t be simpler. It only takes 4 ingredients. Flour, water, yeast and salt.
Add the ingredients into a covered, Non-Stick pot. Stir with a wooden spoon.
Cover the pot and let it sit at room temperature for 60-90 minutes.
Take the lid off, break the dough down, by stirring it with a wooden spoon to deflate it. Cover and put it in the refrigerator for 12-16 hours. I make mine in the evening and when I get up in the morning I bake it. It should like this this after 12-16 hours.
See how it has risen and there are bubbles on top? That is what you want it to look like. Remove the lid and place it in a preheated 400 degree F oven for 40 to 50 minutes. The top should be golden brown and the internal temperature should be between 190 and 200 degrees F.
When done, remove immediately from pan onto wire rack and let cool completely. Store it in a sealed plastic bag. This is a moist, rustic country style loaf of bread. It makes wonderful sandwiches and toast.
Recipe – 1 loaf of bread
2 1/4 cups lukewarm water
2 tsp salt
1 tsp yeast
4 cups flour
In a non-stick pot (I used a 4 quart) with cover, combine all of the ingredients with a wooden spoon. Place lid on pot and let proof at room temperature for 60-90 minutes. Deflate the dough by stirring with a wooden spoon and replace the lid. Place in the refrigerator for 12-16 hours (overnight). When ready to bake, preheat the oven to 400 degrees. Remove from refrigerator, remove lid and place in oven. Bake for 40-50 minutes until golden brown and the internal temperature is 190-200 degrees F. Remove from pan onto wire rack. Let cook completely. Store in a plastic bag.