Bread for TBE an SRG, reposted from the old site
Since fall is here this goes great with soup or just making a sammie out of it.
2 cups flour (Gold Medal brand better for bread flour) pinch of salt, 1/4 tsp surgar, 1/4 tsp olive oil, 1 pkg dry yeast, 1 cup warm water (110 temp). Mix well and let rise for 1 to 2 hrs. After it had a chance to rise, punch down and work very well to get air inside of dough. Place in pot and let rise again for 2 hrs in a warm area. Warm up TBE before placing pot inside. Cooks about 25 min's
This is an 8 in cast pot
