I’ve jumped on the bread baking bandwagon too! Yes–I’ve started making my own bread. I had already been experimenting with my gourmet bagels (have you made them yet?). There is something so rewarding about making your own bread. If you can make a decent loaf of bread, well then, you can make anything. An added bonus to this recipe–no kneading needed. 😉
Other than letting the dough rest for 24 hours, it’s a pretty basic recipe. It’s texture is somewhat similar to a Ciabatta. Crunchy exterior crust and soft but dense inside. Definitely a coarse texture with a few air bubbles. I’m no bread expert, but I will tell you, it is delicious. A nice toasty hot bread slathered in butter (or margarine) is alright by me! Let’s eat.
Here is the recipe:
Prep Time: 15 minute then 24 hours
Cook Time: 30-40 minutes
Servings: 1 loaf (8-10 thin slices)
Note: You will need a dutch oven or similar pot with a lid for this recipe.
- 3 cups of all purpose flour
- 1 ½ tsp of salt
- ½ tsp Instant yeast
- 1 ½ cup of water
- In a large mixing bowl add the all purpose flour, salt, instant yeast, and stir together.
- Slowly pour in the water and stir until the dough starts to form. The consistency is that of a thick very sticky dough. Remember, do not overwork the dough.
- Cover the mixing bowl with cling wrap or a towel and place the bowl at room temperature, preferably a dark place somewhere in the kitchen (ie: pantry, oven, etc.).
- Let the dough rest for 24 hours.
- Now that you’re ready to bake, preheat the oven to 450° F.
- Place a sheet of parchment paper in the dutch oven. Set aside.
- Then remove the overnight dough from the mixing bowl, place it on a lightly floured surface, and gently shape it into a loaf. No kneading, just bring it to the desired shape.
- Place the loaf into the dutch oven. Put the lid on and bake covered for 30 minutes.
- After the 30 minutes, remove the lid and bake for 10 minutes. This will create a nice light golden brown crust.
- Carefully remove the dutch oven and immediately take the bread out by lifting the sides of the parchment paper. Careful, it’s hot!
- Allow the loaf to cool for 5 minutes before slicing it. Enjoy!