I didn’t realize there would be a test on this vacation. We started our 50th anniversary/baseball stadium tour last week and are now resting in Vermont for a few days before trekking down to Boston for our 3rd stadium then going to New York City for our 4th.

Being away from baking in my kitchen for a whole week I started to get anxious. On our way to Lake Dunmore I stopped and bought some flour and yeast. Our first day here I made two loaves of bread using a cast iron skillet with a second frypan for a lid to substitute for my Dutch Oven. It worked pretty good, except the bottom of the bread burnt slightly due to the dark cast iron. I adjusted temperature and baking time and each one improved, right up to the 4th loaf when I removed the loaf from the pan and placed it on a cookie sheet for the last 30 minutes of baking time. Perfection!! It took 4 tries, but successfully passed the test.

I used a modified method of version of my high hydration honey no-knead bread.