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Artisan Cast Iron Dutch Oven Bread

This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you!

2 cups water 1 Tablespoon sugar 1 packet active dry yeast 1 Tablespoon salt 6 cups bread flour Toppings of your choice - I used "everything bagel" topping
Proofing the Yeast:
Pour the water, hot from the tap, into a mixing bowl.  Add the sugar and stir until it dissolves.  As the water dissolves the sugar and warms the bowl, it cools somewhat and should be just right for activating the yeast - somewhere between 95 and 115 degrees is fine.  Add the yeast and let the mixture sit for 5 or 6 minutes until it begins to bubble and show signs of life.
Don't add the salt yet.  Yeast doesn't like salt and will be happier if you add it after you stir in the first cup of flour.  
Stir in your first cup of flour into the yeast mixture and add the salt.  Then stir in 4-1/2 cups more flour.  When the dough begins to hold together and pull away from the sides of the bowl…

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