Steve and I recently watched The Game Changers on Netflix. It’s a fascinating documentary about the health benefits of a plant-based diet. There’s one memorable scene of a doctor comparing the blood samples of three athletes: one who ate a beef burrito, one who ate a chicken burrito, and one who ate a bean burrito. As soon as we watched that scene, we committed to eating healthier. With a more plant-based diet and the fact that I’m still nursing the baby, I need more carbs. Plus, it’s hard to find time to cook and eat while taking care of a baby. Carbs are quick and easy, including this crusty bread recipe I’m making on the regular.
Ingredients
3 cups of King Arthur bread flour
1 teaspoon of salt
1 tablespoon of sugar
1 teaspoon of instant yeast
1.5 cups of filtered water
Instructions
Combine water, yeast, salt, and sugar in a mixing bowl. Stir until you start to see tiny bubbles (the yeast activating).
Add the flour and knead until the flour is combined. If the dough is too sticky, add some more flour (about a tablespoon at a time). If the dough is too dry, add a teaspoon of water. The dough is just right when you can touch it without it leaving residue on your fingers.
Keep the dough ball in the bowl and cover the bowl with a damp towel. Set aside for at least a couple hours.
Once the dough has risen, shape it back into a ball. Using a knife, slash a few seams into the dough to allow it to expand more evenly.
Heat the oven to 450 degrees Fahrenheit.*
Tear off a sheet of parchment paper that’s large enough to cover the sides of the cast iron.
Place the dough onto the parchment paper.
Cover the cast iron pan with the lid and bake for 20 minutes with the lid on.
Take the lid off. A golden crust should have formed.
Bake uncovered for another 15 minutes. Depending on your oven, the bread is done once it’s reached a golden brown on the sides. (You can really tell it’s done if you knock on the bottom of the loaf and it sounds hollow.)
*For a soft sandwich loaf, bake in a loaf pan for 35-40 minutes at 350 degrees.
