It’s that time of the year when I’m trying to use up all my yeast, baking powder, and baking soda before Passover so I don’t have to throw much out. I hate waste. So I’m officially back on my bread-baking kick. I started last weekend with this delicious, soft, salty bread.
This recipe was super easy to throw together, even though I had some trouble with the texture of the dough. Mine was much drier than I think it should have been (maybe weather-related too?). However, it didn’t seem to make any difference—the bread baked up soft and chewy, with a nice crisp crust on the outside.
I used my handy-dandy enameled cast-iron dutch oven, and the lid makes an awesome seal that traps the moisture in, which gives you that crusty outside and chewy inside. If you don’t have a dutch oven, you can bake on a castiron griddle (or pizza stone or some other oven-safe contraption), with some ice water in a separate pan to create steam.READ THE POST