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.

Ingredients:

• 3 cups of all purpose flour
• 1 ½ tsp of salt
• ½ tsp Instant yeast
• 1 ½ cup of water

Directions:

1. In a large mixing bowl add the all purpose flour, salt, instant yeast, and stir together.
2. 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. 
3. 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.).
4. Let the dough rest for 24 hours.
5. Now that you’re ready to bake, preheat the oven to 450° F.
6. Place a sheet of parchment paper in the dutch oven. Set aside.
7. 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.
8. Place the loaf into the dutch oven. Put the lid on and bake covered for 30 minutes.
9. After the 30 minutes, remove the lid and bake for 10 minutes. This will create a nice light golden brown crust.
10. Carefully remove the dutch oven and immediately take the bread out by lifting the sides of the parchment paper. Careful, it’s hot!
11. Allow the loaf to cool for 5 minutes before slicing it. Enjoy!