For some reason it didn't rise enough, so I'll have to test my yeast and see if it's as active as it should be, (or could it be because I used such a tall pan or maybe the temperature affected it? - the room was about 74 F instead of 70) - but other than that, it's fine. The crumb is light and has nice air holes in it, and the taste is really good. My husband can't stop eating it.
I used a tall 8 quart stainless steel pot (was the only thing I had that would work - I think it would have been better with a pot with less height), and placed the pot into a 12-inch cast iron skillet. Thanks to whoever (whomever?) came up with that idea - (can't remember who posted it yesterday - I think it was Deb or Debbie - unfortunately her post was lost in the wreck). I used 1 1/2 tsp fine salt, 1 1/2 cups water, and 3 cups unbleached AP flour, and baked it at 450 F. And it actually made bread. This recipe is basically foolproof, and is great for anyone who's had disasters in the past or who is just basically afraid to make bread (like I was up until now)!
Thanks, Marilyn, for posting the recipe!
I used a tall 8 quart stainless steel pot (was the only thing I had that would work - I think it would have been better with a pot with less height), and placed the pot into a 12-inch cast iron skillet. Thanks to whoever (whomever?) came up with that idea - (can't remember who posted it yesterday - I think it was Deb or Debbie - unfortunately her post was lost in the wreck). I used 1 1/2 tsp fine salt, 1 1/2 cups water, and 3 cups unbleached AP flour, and baked it at 450 F. And it actually made bread. This recipe is basically foolproof, and is great for anyone who's had disasters in the past or who is just basically afraid to make bread (like I was up until now)!
Thanks, Marilyn, for posting the recipe!
