Oh, friends. I have made 5 loaves of this bread in the span of two weeks. Yep. That good. We’ve had it as a dinner side, base for open face sandwiches and dinner itself one random night. The original recipe is from this brilliant baker and I can’t wait to start trying out some fancy version soon – gruyere, lemon zest and rosemary is up first!
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YUM! I recently pulled my cast iron dutch oven out and was wondering what to do with it ;) Lately when I've been baking bread, I've been baking it on my pizza stone.. but that definitely lets the loaf be 'free-form' and not always what I'm going for. I'll have to try this..One of my favorite things to do is sprinkle (read: dump) freshly shredded Parmesan into the slice that you normally cut into bread dough prior to baking.. I wonder if that isn't necessary with a dutch oven?
yum, yum! bread is definitely my weakness. i could live off of it for the rest of my life, which wouldn't be very long with all the carbs. my step mom makes the best bread but i have never seen her make this. i will have to share it with her and get her to make it for me. :)
Bread is absolutely my weakness too – especially with soup in the winter. Or on the side a salad in the summer. Or, or, or … haha!
Ok.. I'm back, 3 months again, just wanting to say how much I love this bread! In fact, I've given up on my old way of making it and crossed over to the Gretchen side ;) I'm particularly excited for this batch because I cooked steaks in our cast iron dutch oven a few days ago and am sooooooooooo interested to see how that will affect the flavor of the crust this time around. Steak flavored bread. mmmm.