Crusty Artisan Bread {Super Simple!}

Let me start out by saying that although it's true, I love baking, I am challenged when it comes to yeast breads.  They never seem to come out right.  So believe me when I say that this recipe is a good one, because even I can do it! There's no kneading, proofing or any funny business you would usually associate with baking bread, so just breathe and don't stress about it.
We love artisan crusty breads, and now that I discovered just how easy they are to make, I love them even more!

A heavy, enamel covered cast iron pot is recommended for this bread, but NOT absolutely necessary

 You can use anything with a lid that can take the heat.

Ingredients:

3 cups unbleached all purpose flour

1 3/4 teaspoons salt

1/2 teaspoon yeast

1 1/2 cups water

Directions:

In a large mixing bowl, whisk together flour, salt and yeast.  

Add water and mix until a shaggy mixture forms.  

Cover bowl with plastic wrap and set aside for 12 - 18 hours.  

Overnight works great.  

DO NOT REFRIGERATE! 

Heat oven to 450 degrees.  

When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  

Meanwhile, *if adding any “add-ins” stir in now*, then pour dough onto a heavily floured surface and shape into a ball.   The dough will be sticky, so don't be shy with the flour.

Cover with plastic wrap and let set while the pot is heating. 

 Remove hot pot from the oven and drop in the dough.  

Cover and return to oven for 30 minutes.  

After 30 minutes remove the lid and bake an additional 15 minutes.  

Remove bread from oven and place on a cooling rack to cool. 

Slice it up and enjoy!!!

Rosemary, Thyme and walnut pesto bread

**Ideas for "add-ins"**

*Add about 3/4 cup cranberries, orange zest from one orange and about 1/2 cups sliced almonds.

*Some chopped Rosemary and 1 cup Parmesan

*A few table spoons pesto and some sun-dried tomatoes

*Sliced Jalapenos and cheddar

*Raisin walnut cinnamon

*The list is really endless, have fun with it! 

Choco-Pumpkin Bread

Makes 3 loaves or 2 dozen muffins

Ingredients:

12 Tbsp. {1/2 sticks} butter, at room temperature

3 Tbsp. molasses

2 cups granulated sugar

4 large eggs

2/3 cup orange juice or water

1 tsp. vanilla

1 15 oz. can pumpkin

3 1/3 cups flour

1/2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp. ground cloves

1 cup chopped pecans

1 cup mini semi-sweet chocolate chips

Optional Cream cheese filling:

1 stick melted butter

1 8 oz. package cream cheese, at room temperature

4 cups powdered sugar

Directions:

Butter three 9 X 5 X 3 inch loaf pans or paper your muffin tins.  Preheat oven to 350.

With an electric mixer, cream the butter, sugar and molasses together.  Beat the eggs in one at a time.  Add OJ, vanilla and Pumpkin and mix well.

Sift dry ingredients together in a large bowl.  Add the pumpkin mixture, stir well with a wooden spoon to combine.  Add chocolate chips and pecans. Stir.

For filling, combine all three ingredients and mix with an electric mixer until smooth.  Set aside.

Spoon into prepared pans.  If using the cream cheese filling spoon half of the bread mixture then place 4-6 dollops in the middle and add the remainder of the bread mixture on top.  Each pan should be about 2/3 full.  Bake for about 1 hour, or until toothpick is inserted and comes out clean.  Cool in pan for 10 minutes and transfer to a cooling rack.

Enjoy your pumpkin yumminess!