A simple bread loaf you'll find in a range of taverns around De'nan.
Prep time: 10 minutes
Rise time: 2 & 1/2 hours
Bake time: 45 minutes
1 & 1/2 cups warm water
1 & 1/2 t salt
2 & 1/4 t active dry yeast
Pinch of granulated sugar
3 & 1/2 cups all-purpose flour
Combine the warm water, sugar, salt, and yeast in a large bowl, whisking until the salt and sugar have dissolved.
Add in the all-purpose flour and gently mix together with a wooden spoon or by hand until the dough is evenly moistened but still shaggy.
Cover the bowl with plastic wrap and allow to rise in a warm spot for 2 & 1/2 hours.
Pre-heat oven to 450°F and, if using a dutch oven, pre-heat the dutch oven as well.
Meanwhile, turn the dough out onto a floured piece of parchment paper and form into a round loaf.
Turn the loaf over so that your floured side is up, brushing off any flour patches that are too thick.
Carefully remove your pre-heated dutch oven from the oven, remove the lid, and drop your dough ball into the dutch oven with the parchment on the bottom.
If desired, use a straight razor or sharp knife to score the top of the dough (I did a large X pattern on the one photographed).
Bake for 30 minutes with the lid on.
Remove the lid and bake for an additional 15 minutes or until your loaf is as golden brown as you like it.
Allow to cool 5 minutes before removing and allowing to cool for an additional 30-60 minutes.
You can definitely slice even after 10 minutes of resting the loaf, but it's possible that once all the steam escapes it will deflate a little after slicing. It's still delicious, though!
Enjoy as a side with a hearty meal or use to make a sandwich, like this Hearty Fish Stew or Steak Sandwich.
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