Easy Country-Style Bread ~ Mix, Rise, Bake in One Pot!

It's a super easy country-style bread recipe from Jacques Pepin.Jacques Pepin is a genius!
Not only is this a no-knead dough, you literallystir the ingredients together, let rest, and refrigeratethen bake ~ all in one pot.

It is crucial to use a non-stick potin order to keep this a one-pot recipe ~I used a 4-quart saucepan.
Although you could mix up the dough in a bowl,then transfer to a greased baking vessel ~ that woulddefeat the idea of a simple one-pot bread, yes?
Here's what you need and how to do it:
Non-stick pot

Ingredients:
2 1/4 cups lukewarm water
2 tsp salt
1 tsp yeast
4 cups flour

Method:

In a non-stick pot combine all ingredients with a wooden spoon. Placelid or cover on pot and proof at room temperature for 60-90 minutes.
Break proofed dough down (deflate), replace lid and place pot  in the refrigerator overnight; 10 to 14 hours or so.
When ready to bake, remove lid and place pot in(preheated) 400º(F) oven ~ bake for about 40 minutesuntil deep golden brown. If you're not sure, an instantread thermometer inserted in the hot-from-the oven bread should read between 190º to 200ºF. 



As you can see, this is truly a "country-style" loaf with coarsecrumb, and wonderful airy holes to capture your spreadof preference. 
Jacques give a great tutorial for making the bread during the first few minutes of this youtube video:

As Jacques suggests, I mix up the dough about an hour before retiring for the evening, then it's ready tobake in the morning.

It's excellent toasted, and you can alsovary the recipe by adding herbs of your choice, minced onion,roasted garlic, etc. to the dough while mixing the flour, yeast and water together.
One of my favorite ways of serving it ~

           
Still warm from the toaster smeared with room temperature Cambozola cheese and a drizzle oflocal honey. (Cambozola is a cow's milk cheese,a combination of a French soft-ripened triple cream cheeseand Italian Gorgonzola.)  It's very creamy and muchmilder than a straight blue cheese.
For a printable copy of the recipe, you'll find it HERE.
If you give this one a try, I hope you love it as much as I do. :)
Thanks for stopping by today and I hope you have a wonderful weekend everyone.  xo ~mari


 

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