I've always wanted to learn how to make bread and this year and while I've been ignoring my New Year's resolutions to write more and lose weight I have actually made a few attempts to bake bread. Because of the kneading and the rising and the resting and the kneading and the... well you get the picture, homemade baked bread was still a rarity around our house.
That is, until I found and perfected this recipe.
Simply mix the ingredients.
Cover and let sit on your counter for 12-18 hours.
In the morning, it looks like this.
Dump the dough out onto a floured surface and shape into a ball.
Choose an oven-safe pot with a lid (though I've used tinfoil when I couldn't find my lid) and warm in oven.
Toss your dough in the pot.
Like I said - that easy!
1/2 tsp. yeast
1 1/2 cups warm water (just from the tap)
1 3/4 tsp. salt (I prefer to use coarse salt but the regular kind will do just fine)
3 cups flour (all white, all whole wheat or a combination—the choice is yours)
In a large bowl add yeast to warm water and let sit for 1-2 minutes.
Add salt and flour to bowl and stir with wooden spoon. Continue to blend all ingredients using hands.
Cover and let sit in a warm dry place overnight for at least 12 to 18 hours. DO NOT REFRIGERATE.
After the 12 to 18 hours, pre-heat oven to 450F. Place your pot and lid in preheated oven for 30 minutes.
Meanwhile, pour dough onto floured surface and shape into ball. It will be sticky so you may need to flour your hands. Cover with saran wrap until the next step.
Once pot is heated, place dough in pot, cover and bake for 30 minutes (there is no need to grease pot—this bread does not stick).
Remove lid and continue baking for another 15 minutes.
Let cool completely on rack then slice and serve.
PS: Want to know what else I've been baking lately? Check out my Breakfast Cookies and my Peanut Butter Chocolate Cupcakes.
Adapted from Simply So Good.