Julie posted this recipe http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1253483&catid=1
and it went immediately to the top of my to cook list. Simple ingredients: 1 gallon zip lock bag; 3 cups of bread flour; 13/4teaspoons of salt(used sea salt); 1/2 teaspoon instant yeast; 1 1/2 cups of RT water. Put everything in the zip lock bag and mix to bring together. Leave bag partially opened and walk away for the day. I did this morning before work and cooked when I got home. This is an easy fool proof and very tasty bread...It is a keeper>
Out of the zip lock bag
LeCrueset top would not work on the small. Set up woo with pizza stone on lower bars for indirect. Temp was 410. Cooked covered for 30minutes and uncovered for 10 minute
On the mark
Cooling (browner that this picture shows) Fixed JD sausages topped with Better than Pork jam, scrambled eggs, toasted buttered bread. Love breakfast for the evening meal
This is really good bread and so easy.
Large, small and mini SW Austin