Parmesan Peppercorn Bread

After many, many failed attempts to make bread at home, I have finally found a foolproof recipe for artisan style loaves- made right in a cast iron pan!

I picked up a flyer from Williams Sonoma on how to season cast iron, and there on the back was a simple, no-knead bread recipe, with four variations on how to flavour the dough (although I'm sure with some thought and creativity the possibilities are endless). It took me awhile to remember to start the dough at night- it takes 12-18 hours for the first rise, but I managed to be organized this weekend to bake bread and cook the famous beef stew- and man, was that a delicious combination!

I won't give out the recipe yet, as it would mess up Christmas plans (hint, hint), so I will just show pictures to give you a small tease of the wonderfulness that is Parmesan Peppercorn Bread. Mmmm!

Cooling, still in the cast iron

Look at that cheese!

Perfect paring, bread and stew

Oh yeah, and a French Apple Cake for dessert

Yum