Since I baked my first loaf of bread last November (see my blog on this here), I’ve really gotten into baking homemade bread. I’ve decided that there’s truly nothing like the aroma of freshly baked bread filling your house in the morning.
The wonderful thing is I’ve discovered that baking a homemade loaf of bread is a whole lot easier than I first imagined. In fact, there are recipes where you don’t even need to knead the dough! My favorite bread recipe I found on Sweet Savory Life (http://savorysweetlife.com), a collection of Alice’s fast, easy and delicious recipes. Every single thing I’ve tried from her site I have loved – check it out!
Here is the bread recipe that I wanted to pass along. If a bread recipe can change a person’s life, this one did for me :-) The wonderful thing about this bread is that it’s crusty artisan rustic bread with yummy deliciousness in the middle, with no fuss! You just mix the four ingredients together, let the dough sit overnight, then move the dough to a pot, place it in the oven, then an hour later it’s done. It almost sounds too good to be true. I’ve modified this recipe time and time again (whole wheat flour, white wheat flour, sunflour seeds, flax meal) each time thinking, I don’t think this is going to turn out, and then it does. It’s truly glorious!
Alas, here’s the recipe:
- 3 cups all purpose flour
- 2 teaspoons kosher salt
- 1 packet active rise yeast
- 1 1/2 cup lukewarm water
- In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough. Cover the bowl with either plastic wrap, foil, or a clean, wet, kitchen towel. Place the bowl in a warm place.
- Allow the dough to rest overnight.
- Spread olive oil on the bottom of a large oven-proof pot or dutch oven to prevent dough from sticking.
- Sprinkle just enough flour on the dough to be able to scoop the dough out with your hand without being too sticky. Place the loosely form dough ball in the center of the pot. Place a oven-safe lid on top of the pot and place it in the cold oven.
- Turn the oven on to 450 degrees F and set a kitchen timer for 30 minutes.
- After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot.
- Allow the bread to rest for 5 minutes before cutting into slices.