I think making homemade bread is some sort of secret in the bakers world. I’m a self proclaimed non-baker. I cook, but any time flour gets mixed in I get lost. I have proven this theory by making a dynamite flourless chocolate cake. However, I have recently discovered that making break is not that hard. In fact, it’s rather easy. So easy that I would say that bread machines are a bigger scam than that Nigerian princess who has been emailing you.
The ability to crank out delicious crusty loaves will seriously change your life. Normally, I am all about making dough in my mixer, but this recipe is actually no knead! That’s right, your hands will rest easy. The hardest part is waiting for it to rise!
3 Cups All Purpose Flour
2 Teaspoons Salt
1/2 teaspoon active dry yeast
1 1/2 cups warm water
Method: In a large bowl, stir together the flour, salt and yeast. Slowly stir in water using a wooden spoon until the mixture forms a shaggy-like dough. Make sure to not overwork the dough. This is a no knead recipe. Cover the bowl tightly with plastic wrap and let rise for 8 – 24 hours in room temperature.
When dough is ready, preheat your oven to 450 degrees F. Place a dutch oven into the preheated oven for 30 minutes to “warm” up. While preheating, place dough onto a well floured surface and begin to shape dough into a ball. I scored the dough with a knife to create a criss cross shape. Cover the dough with a damp towel and let rest. Once the oven is preheated and the dutch oven has warmed, place the bread dough into the dutch oven. Cover and bake for 30 minutes. Remove cover and bake for an additional 15 minutes more.
*This recipe was adapted from The Comfort of Cooking