Seriously the easiest bread ever!

Posted by Lindsey On 9:17 AM

I have been scared to try baking bread at home for the longest time. I have tried several times about a year ago and would always fail miserably. I make bread all the time at school, but at school I have a chef instructing me and helping me along so it seems to always work at school. I was starting to think about it and realized that my bread would never rise properly at home, so it had to be the yeast I was using. I bought new yeast yesterday after seeing this recipe and wanting to try it. I succeeded in making this bread and this is something I am very excited about! Now I want to make all different types of bread. This recipe was so easy and came out perfect. I had a slice with some butter and sea salt and it was amazing. I am going to serve the rest of it with the beef stew we are having for dinner.

Easy No Knead Dutch Oven Crusty Bread
from Roger Doiron Mother Earth News

Which was adapted from The New York Times






Ingredients
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

Directions
In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.

Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

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6 Response to "Seriously the easiest bread ever!"

  1. Molly Jean Said,

    Awesome! Now if I can just find the patience to make bread that takes almost an entire day then I will be all set ;)

    Looks great though!

     

  2. Shawna Said,

    Seriously, I love this bread! It always turns out a little different but always delicious!! Looks wonderful.

     

  3. This looks wonderful! I fail at bread all the time and the whole yeast thing intimidates me. Maybe I need to replace my yeast too. Thanks for the tip.

     

  4. Joelen Said,

    I so need to make this!!

     

  5. I can't wait to try this bread out! It looks amazing!

     

  6. Cindy Said,

    I've seen this bread before, I wonder if my Paula Deen cast iron enamel coated dutch oven would work? The crust looks nice and crisp, it would be great with stew or chili, I think. I'm going to try it even though I am afraid of yeast.