I made a last-minute pressure cooker soup and needed some good crusty bread to go with. I made this bread in about an hour, and it did not disappoint! I let it cool on a wire rack for about 10 minutes before we started eating it. It surprisingly wasn't dense like most quick breads are. Very flavorful and I am very happy with this recipe! If I ever need a last-minute loaf, this is my new go-to. I used the proof function on my oven during both raising times and I also used my stand-mixer with the dough hook attachment. I only needed the 2.5c of flour, but it was a humid day. I baked it in a small cast iron skillet and boiled my water in a larger cast iron skillet so it would remain boiling/hot when put into the cold oven. The crust was lovely, but I didn't take any photos because we dove into our soup and bread quickly.
