Cast iron farmhouse bread

By Vanessa Gianfrancesco
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  • 3 cups (710 milliliters) flour, divided
  • 1 tablespoon (15 milliliters) salt
  • 1-1/2 teaspoons (7.5 milliliters) active dry yeast
  • 1-1/4 cups (300 milliliters) warm water (not hot)
  • Oil, for greasing bowl
  • Cornmeal, for dusting
  • Butter, for serving


  1. Add two cups (470 milliliters) flour, salt, and yeast to a bowl, and stir to combine. Pour in water and stir until incorporated into a sticky dough. Cover bowl with a damp tea towel. Let sit 15 hours.
  2. Remove cloth from dough. Flour the counter with the remaining flour. Turn the dough out onto the counter and knead to incorporate the flour. Shape into a ball and place in a greased mixing bowl. Cover with a damp tea towel. Let rest one hour.
  3. Meanwhile, preheat oven to 450 F (230 C). Once hot, place Dutch oven into oven for 30 minutes.
  4. Remove Dutch oven from oven. Sprinkle the bottom with cornmeal. Place dough ball inside. Cut a slash in the top using a knife. Cover Dutch oven and put back in oven.
  5. Bake 30 minutes. Remove lid and bake a further 15 minutes until crusty and golden.
  6. Remove and let cool slightly. Slice and serve warm with butter.


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