Saturday, March 2, 2013

Old World Bread

 I have been wanting to try this for a long time. It must have been a year ago, I  attended a fellowship weekend at a home near Towanda, Pa. There was a pot luck feast on the patio around a large smoking fire and the host served this great crusty bread he had made earlier in the day. I left with the recipe and an eye out for an old cast iron dutch oven.

So every now and then I would stop at antique shops for a look but it turned out to be something that was not an easy find as I had thought it would be. And so months go by with the recipe and technique untried.

My son knew I was looking and so one day, a little before my birthday, he and his lady friend, went looking in antique places near her home but to no avail. Back to her Grandmother's house for a meal and they mention the search. Her mother says, "I think there is one in the basement that hasn't been used in 30 years".

And so I was gifted with this perfect kettle. A little wire brushing and seasoning and the show is on. This is a "no knead, slow rise" method using just a 1/4 t. of yeast. I'm pleased with the result. A good crust. I substituted 1/2 c. of whole wheat flour. With this size pan I think I will double the recipe next time as this smallish loaf will be gone in no time.


The recipe I was given:

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