Crusty Bread with Rosemary, Lemon and Gruyere
From Simply So Good.- Ingredients:
- 3 c. unbleached white all purpose flour
- 1 3/4 tsp. kosher salt
- 1/2 tsp. rapid rise or instant yeast
- Zest of 1 lemon
- 1 1/4 c. gruyere, shredded
- Leaves from 5 sprigs rosemary
- 1 1/2 c. water
In a large mixing bowl, whisk together the flour, salt, and yeast. Add lemon zest, gruyere, and rosemary, then mix in the water. Cover the bowl with plastic wrap and let it sit for 12-18 hours on the counter top. Do not refrigerate.
Preheat your oven to 450 degrees Fahrenheit. As soon as the oven is preheated, place your Le Creuset pot with the lid in the oven and preheat the pot for 30 minutes. While the pot is preheating, dump the dough out onto a heavily floured surface. Shape it into a round ball, cover it with plastic wrap, and let it rest while the pan is heating.
Remove the pot from the oven. Flour your hands, then carefully pick up the ball of dough and drop it into the pot. Put the lid on the pot and return it to the oven for 30 minutes. After the bread has baked for 30 minutes, remove the lid from the pot and continue to bake for another 15 minutes so the top gets brown.
Wearing hot pads, carefully remove the bread from the pot. Place on a cooling rack until completely cooled.