Rustic Cast Iron Pot Bread Recipes

Steps:

• 1. In large mixing bowl whisk together flour, salt, and yeast. Add room temperature or lukewarm water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 to 18 hours. Overnight works good.
• 2. Heat oven to 450 degrees. When oven reaches 450 place a cast iron pot with lid in the oven and heat pot for 30 minutes.
• 3. Meanwhile pour dough onto heavily floured surface and shape into ball. Cover with plastic wrap and let sit while pot is heating.
• 4. Remove pot from oven and place dough inside pot. Cover and return to oven and bake for 30 minutes. Remove lid and bake additional 15 minutes. Remove bread from oven and place bread on cooling rack.

Steps:

• In small bowl, dissolve yeast in warm water.
• In large mixing bowl, combine cottage cheese, butter, onions, seasonings and sugar.
• Set bowl in sinkful of hot water to warm.
• Add yeast, egg, soda and 1 cup of the flour to warm mixture; beat vigorously.
• Gradually add rest of flour to make a soft dough.
• Scrape down sides of bowl; cover, and let rise in a warm place until doubled, about 1 hour.
• Stir down batter and turn into a well-greased 1 1/2 quart round cast iron pot or casserole.
• Cover with a towel and let rise until double, about 30 minutes.
• *Remove towel if batter begins to touch it.
• Bake in a 350 oven for 40-50 minutes til done and golden.
• **Tip on drying sage bundles --
• Gather long-stemmed sage branches into small bundles; tie with string and hang upside down in a dim airy place. Don't hang over the sink or kitchen stove where steam will slow drying. When dry, store in an airtight jar.
• Dry new herbs each year as they begin to lose flavor after about 6 months.