Iron Pot Bread

This is dedicated to Bunty O'Connor who re-started my bread-making by contributing the most wonderful fresh bread to our Tobago meals. I think that everyone who grew up in the sixties learned bread-making therapy. I still have my Tassajara Bread Book (a hippie breadmaker's bible) ... somewhere. And thanks too, to the facebook friend who shared this method of making a crusty chewy spongy bread. The iron pot is an essential tool, as is a reliable hot oven. The rest is so simple.

Crusty and chewy like an old-fashioned hops bread!

This bread sponge rises overnight. So before you go to bed, mix up the ingredients, knead lightly, flour the ball of dough, cover and set aside.

Flour, 3 cups white
Salt, one and a half teaspoons
Yeast, half teaspoon
Water, one and a half cups

Next morning, mix down the dough, flour lightly just to keep it from sticking to your hands. Set aside while you heat the oven to 450F (230C).

Heat iron pot and cover in the oven for about 30-40 minutes.

Carefully - very hot pot!! - roll the dough into the pot. Cover and return to the oven for 30 minutes. After 30 minutes, remove the lid and bake for about 10 minutes more.

Remove from the pot and cool on a wire rack.

(If you want to have the loaf fresh for dinner, start it in the morning.)

Slice it and slather with sweet butter!