Rustic Bread

RUSTIC BREAD 

3 c flour

1/2 tsp yeast

1 3/4 tsp salt

1 1/2 c water (room temperature)

Add ins of choice: raisins, lemon zest, cinnamon, cheese, garlic, herbs, spices, anything-you choose sweet or savory.

In a large bowl combine all the ingredients together and stir until blended (about one minute). Cover with plastic wrap or lid and let dough sit 12- 24 hrs. It wil rise a little and start to look wet and bubbly. After the rest, turn dough out onto a floured surface and lightly shape it into a round-looking loaf. Let sit for 20 mins while you put your dutch oven (or pyrex or ceramic bowl with a lid) into the oven while it preheats to 450*. After 20 minutes, take hot pan out of oven and place the dough ball in the pan. It wrinkles and looks ugly, but cut an "x" in the top with a sharp knife. This will help it look rustic and artisan. Bake for 30 minutes at 450*F with the lid on. Take the lid off and bake another 10 min. Crust will be brown and hard. Remove bread from pan and let it cool.