Crusty 12-hour Bread

Answer: Easy. Cheap. Delicious.
Question: What are three words that best describe Crusty 12-Hour Bread?

This recipe is a modified version of this bread. This has been a staple in my house for the past year since my friend Becca introduced it to me. (thanks!) The only thing difficult about this bread is planning ahead, so... plan ahead and enjoy!

Crusty 12-hour Bread

6 cups flour
2 teaspoons salt
1/2 teaspoon yeast
3 1/2 cups warm water
2 Tbsp vinegar (I've used white, apple cider, and rice all with good results)

1. Mix dry ingredients together in a large mixing bowl. Really, make sure it is a LARGE bowl. The first time I made this recipe, I didn't use a big enough bowl and ended up cleaning bread dough off of my counter after dough had risen. Add water and mix until blended. The dough will be wet, sticky and rough looking. Cover bowl with saran wrap and let it sit 8-10 hours or until dough surface is dotted with bubbles. During the Summer when my house is warmer (about 78 degrees) this only takes about 8 hours. In the Winter it usually takes closer to 10 hours.


2. Spray two large loaf pans (three medium, four small) with cooking spray then dust with cornmeal. (Important! I've never been able to get this bread out of the pan without ripping it when I've skipped the cornmeal. Plus, it just makes it tastier.) Spoon half of dough into each loaf pan. Re-cover with saran wrap and let rise for about 2 hours or until dough has doubled in size.

3. Preheat oven to 400. Bake loaves for 30 minutes. For best results, remove loaves from pans to a cooling rack to cool completely before slicing.

This bread is DELICIOUS as garlic toast, dipped into oil and balsamic vinegar, as an egg sandwich, or with spinach and artichoke dip.