THE EASIEST BREAD RECIPE. EVER.

THE EASIEST BREAD RECIPE. EVER.

This bread recipe will blow you away. Flour, salt, yeast and water, all mixed in a bowl and set to rest for 8-24 hours. That's it. It's that simple. No machine, no kneading.  And the result is a crusty, fluffy, artisan bread. Lathered in butter, dipped in soup, or topped with bruschetta, this bread is tasty and beyond easy to make. I make it the night prior and pop it in the oven right before dinner. So get your ass in the kitchen and prepare to make the loaf of a lifetime.

THE EASIEST BREAD RECIPE. EVER.

INGREDIENTS:

3 cups all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon dry yeast
1 1/2 cups lukewarm water
1 tablespoon cornmeal

Special cookware needed: Large dutch oven or any oven safe pot with lid.

DIRECTIONS:

  1. In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more soft, fluffy air pockets will form.
  2. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise.
  3. After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, (or pot), uncovered, into the preheated oven for 30 minutes.
  4. While your Dutch oven preheats, turn dough onto a floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.
  5. After the 30 minutes are up, carefully remove Dutch oven. Sprinkle cornmeal in bottom of pot. With floured hands, drop the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)
  6. Replace lid and bake for 30 minutes covered. Carefully remove lid and bake for 7-15 minutes more, until golden brown.
  7. Carefully remove bread to a cutting board and slice with a bread knife.

 

 

Adapted from The Comfort of Cooking.

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