This Bread's for You!

Here's my latest recipe acquisition: Artisan Bread

This recipe is from my friend, Sarah. She's been teaching bread classes for Enrichment and she is good.
Here's the recipe:

Dixie's Artisan Bread

3 c. unbleached flour
1/4 tsp. instant yeast
1 1/4 tsp. salt
1 5/8 c. water

Mix together, cover with plastic wrap, and let sit overnight at room temperture.

On baking day

1. Pour dough out onto a floured surface, cover with plastic wrap and let rest for 15 mins.
2. Liberally flour 2 towels (NOT terry cloth, those smooth flour sack towels). Place dough between the towels, fold over and let rest for 2 hours.
3. 30 minutes before baking, place your pot (covered with an oven safe lid) into the oven and preheat to 450.
4. Pour the dough into the pot and bake covered for 30 minutes. Then remove the lid and bake for an additional 15-20 minutes to brown the top.

This is a mild flavored bread and is delicious dipped in olive oil and balsamic vinaigrette.

Let cool completely and enjoy. If you cut the loaf too early, it cuts poorly and dries out quickly.
The best way to keep bread fresh is to store it cut side down on a nonporous surface, like a plate.