I love bread.

A lot.

I love fresh-out-of-the-oven-butter-melted-on-top-cannot-eat-enough bread.
[is your mouth watering yet?]

I also was blessed with a mama who made most of the bread we ate.
Yes, spoiled, I know.

And then?  Then she started grinding her own flour.  Not with a mortar and pestle.
But maybe still a little bit crazy.

It’s so crazy-awesome, that I decided to join the fun.

I hit up Craigslist to find one of these beauties listed on the cheap–
along with 100 pounds of wheat berries the seller threw in as well.

But well, that whole making and baking thing…


As much as I want to have fresh bread on my to-do list every week,
I get a little overwhelmed sometimes by the task.
…which happens to be enhanced by the toddler running around.

That was until I made…

{lazy} overnight whole wheat Cheese bread

5 minutes of prep the night before means that fresh-out-of-the-oven bread is on the menu for dinner the following evening.  You ready?

  • 3 cups whole wheat flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon yeast
  • 1 1/2 cups water
  • [1 cup shredded cheese – I used freshly shredded Dubliner Cheese from Trader Joe’s]
  • other mixins: nuts, cranberries, raisins, flax seed

Grab a bowl and mix all the ingredients–except the cheese/mixins–together with a spatula.  It’ll be goopy and sticky–just go with it.  Cover with plastic wrap and place in a corner on your counter.

Forget about it.

Go to sleep.

Enjoy the next day: ignore the bread!

Let that bowl of stickiness sit at room temperature for at least 12 hours–or just count back from dinner 1.5 hours.  Turn your oven to 450°F and place a covered dish that can withstand the heat inside.  I used a ceramic Corningware dish, but you could use cast iron–as long as it doesn’t have a plastic knob and it has a cover.  When the oven gets hot, set the timer for 35 minutes.

While the oven is warming up  getting ridiculously hotwith your dish inside–dump 1/3 cup of flour on a flat service.  Pull out the dough from the bowl and shape into a ball-ish shape–folding the shredded cheese or other mix-ins.  It’ll still be sticky and goopy: that is okay. 

Place the dough back into the bowl and let it sit until your timer goes off.

Go take a nap.

Remove the hot dish from the oven–carefully!–and plop the dough into the hot dish.
Plop is a good word to describe it–I think you’ll agree.

Also random: does anyone else call a casserole a “hotdish?
My husband makes fun of me every time I say it.  How rude.

Place the dish back in the oven for 30 minutes with the cover on, then remove the cover for 10 minutes.

Allow to cool slightly before removing bread from the dish: it’s hot!

Then slice.

And eat.
[And if you’re nice, share.] 


I’d love to hear what mixins you try!  And how it turns out — keep me posted!


UPDATE: I’ve had a few questions regarding which type of casserole dish to use!  I suggest cast iron or ceramic/stoneware.  {Just be sure to check their maximum temperature limits!} 

A few cast iron favorites:
Le Creuset Enameled Cast-Iron 3-1/2-Quart Round French Oven, Cherry
Staub 5.5 Quart Round Cocotte

A few ceramic favorites:
CorningWare French White 2-1/2-Quart Round Casserole Dish with Glass Cover
Rachael Ray Stoneware 2-3/4-Quart Covered Bubble and Brown Casserround Casserole, Red



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