My dear friend Sara found this fabulous bread in a pot recipe. And after tasting a slice of her delicious loaf, I had to bake my own.
You'll be blown away by how simple it is... (the original is a little long-winded, so here's my condensed version.)
Bread in a Pot
Mix 3 cups of flour with 1 3⁄4 teaspoons of salt and 1⁄2 teaspoon yeast in a medium/large bowl. Stir in 1 1⁄2 cups of water (I recommend using a spatula.)
Cover with cling wrap. Let rise for 12-18 hrs (Sara let hers go for 36 hrs and swears there's no difference).
Preheat oven to 450 *F, then let your oven safe pot & lid (read: cast iron) heat up for 30 minutes in the oven.
While you wait, flour a cutting board, shape dough into a circle, add any mix-ins
After the thirty minutes, gently plop your dough into the pot. Bake covered for 30 minutes, uncover and bake an additional 15 (this is when I added extra cheese on top).
And that's it! It just comes out looking beautiful. Who knew?
Rosemary, Parmesan Kalmata
fold in a cup of Parmesan, 1 teaspoon of Rosemary, and 10 sliced Kalmata olives, sprinkle extra Parmesan on top after removing the lid.
Blackberry, Honey-Nut Goat Cheese, Pecan
sugar 12 sliced blackberries, fold in with 3 Tablespoons of honey-nut goat cheese and 3 Tablespoons of coarsely sliced pecans and the zest of half a lemon.
Sun-dried Tomato, Parmesan Kalmata
slice a dozen Kalmata olives and 3 Tablespoons of sun-dried tomatoes; mix into bread with 1 teaspoon of oregano and a pinch of thyme. sprinkle parmesan and organo on top when you remove the lid.