Greg Bread

Surveying her 'hood. Photo Credit: E.Evans

This recipe was shared with us by our friend Greg in Baltimore who had been in pursuit of a recipe that would approximate the bread he enjoyed in San Francisco (good crust with a chewy inside). Apparently the key is the dutch oven, which simulates the moisture control of professional baker ovens.

As Greg said, it really is the best and easiest bread recipe ever!

INGREDIENTS

• 3 cups flour
• 1 1/4 teaspoon salt
• 1/4 teaspoon yeast
• 1.5 cups warm water (not too hot)
• Cornmeal or ground grits

DIRECTIONS

1. THE NIGHT BEFORE: Mix it all up in a bowl just until all the dry flour is soaked up (do not knead). Let it rise for about 12 hours.
2. Preheat the oven with the dutch oven in it to 400.   
3. Lay out a towel with a bunch of cornmeal on it.  Dump the dough onto the towel (it will be super wet and messy) and fold the dough into the center at all four corners (like closing a box). Use the towel to cover the dough in cornmeal and put it in the dutch oven with the folded part facing up.
4. Bake for 30-32 min with lid on and then 15-18 min with the lid off.
5. Then take it out and enjoy :-)