And I had to share.
This is not my original recipe. I have tweaked a couple of things to my liking.
The best parts about this bread?
No stand mixer required.
Soft, fluffy inside, crusty outside.
Let's get started
- 1 packet yeast
-1/4 tsp sea salt
- 1 3/4- 2 c. water
- 3 c. flour (I've used both a 50/50 mixture of wheat and white, and an all-white...both with good results!)
So, the night before you want your bread, dump into a bowl your yeast, salt and water.
Let stand 10 min. til yeast is bubbly.
Mix in flour until you have a sticky dough.
If it's too dry, add in a bit more water.
If too wet, add in a bit more flour.
Cover with saran wrap and let sit overnight on counter.
In the morning, it will look like this
Nice and big.
Now, flour up your hands and your surface.
You will shape dough into a round loaf.
Just keep tucking the ends under.
I put the load onto greased aluminum foil.
Let rise for an hour on counter.
A half hour into this last rise, preheat your oven to 425 and stick a covered pot or deep pot into the oven while preheating.
(I don't have a dutch oven or covered pot that is oven-safe. I used a deep pot with aluminum foil to cover it)
After an hour, it'll have grown and is ready to bake!
Carefully take the hot pot out of the oven.
Keep dough on foil and place in bottom of pot.
Cover pot with foil and bake covered for 30-35 min at 425.
Then bake another 10 or so minutes uncovered until bread is golden.
Immediately removed from pot and cool on cooling rack.
This bread is so stinkin good.
Has a nice crust to it, and is soft inside with nice air pockets.
It seriously looks and tastes like you bought it from a local artisan baker.
All for pennies and little effort!
It is seriously worth your time trying!
We had chicken salad sandwiches on this bread for dinner and it was amazing.
Please let me know if you try it out! I promise...if I can do it, you can do it!