Recipe from Laurel, who brought it back from New Zealand
- 6 cups flour
- 1 tablespoon salt
- 1 teaspoon yeast
- 3 1/4 cups water
"Mix in salt before yeast; they don't like each other..."
Mix all ingredients well and let sit for 12 to 18 hours in a large bowl.
Preheat oven to 428F. Warm up a large pot (Dutch oven) in the oven for 30 minutes. Dust dough well with flour then put into pot. Bake for 30 minutes with the lid on the pot. Remove the lid and bake for an additional 15 minutes or until done.
Take out of the oven and ENJOY!
Yields two loaves or one extremely large one.
Notes
Some of the water can be replaced with beer.
The internal temperature of cooked bread is 190F - 200F.
