Crusty Pan Bread

Quick, easy, tasty and crusty

Important note. If you are using a deep cast iron casserole pan do not use the lid unless it has a stainless steel knob because the black knobs are only heat proof up to 190 C. If in doubt use a stainless steel lid instead

Ingredients:

400 grams strong bread flour

1/2 teaspoon dried yeast

1 tsp sugar

1 tsp salt

350 ml warm water

(about 2 Tablespoons extra flour for shaping)

Method

Dissolve sugar and yeast in the warm water and add to the salt and flour in a bowl and mix well.

Cover the bowl with cling film and place in a warm place for about 2 to 3 hours  

Empty the dough ( it should be very sticky almost fluid at this stage) onto a floured surface, sprinkle the dough with a little flour and fold the dough into itself until it forms into a ball. Line the bowl with greaseproof paper and place the dough ball into the bowl , cover and leave for about 30 minutes.

Place a large lidded cast iron casserole dish into the oven and heat to 230 C

Once the oven is up to temperature, take out the casserole dish and place the dough (still in the greaseproof paper) into the bottom of the dish and put the lid on, return to the oven and cook for 30 minutes then remove the lid  and cook for a further 15 to 20 minutes until the crust is nicely browned and crispy. Leave to cool on a wire rack