I’ve heard a lot of people tell me they aren’t good at making “yeast” bread. I’m not sure where this actually comes from because I’ve never had a problem with yeast. I’m wondering if it’s the recipe themselves. I have a couple ‘go to’ bread recipes that I absolutely love and most of them are yeast recipes. I would honestly be shocked if you made this recipe and it didn’t turn out.

It’s super easy and sits over night.

Ingredients:

• 6 cups unbleached all purpose flour of bread flour (Don’t use wheat or brown rice flour)
• 3 ½ teaspoons salt
• 1 teaspoon Instant or Rapid-rise yeast
• 3 cups water
• Rosemary (optional)
• Shredded Cojia, mozzarella or sharp cheese (optional)

In a standing mixer, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms. Add a couple tablespoons Rosemary and cheese if desired. Cover bowl with plastic wrap or tea towel and set aside for 12-18 hours.  Overnight works best.

Heat oven to 400 degrees and place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into 2 round loaves. Set aside while the pot is heating. Remove hot pot from the oven and drop in the dough. No need to oil the pot. Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes. The top will crack a bit like Artisan bread does, this is a NOT a bad thing, it means the bread will be crispy on top which is how it’s supposed to be. Remove bread from oven and place on a cooling rack to cool. Repeat with second loaf.

This bread is great with soups, sandwiches and toast.

***Note: Unfortunately this bread is not good to freeze. It doesn’t thaw properly and is too tough. The majority of the flavor is lost as well.