I am great at making bread, if I do say so myself, but I’ve only made bread for The Boy a handful of times in our 12 years of wedded bliss.
Shameful, I know.
So I decided to give a less time-consuming method of preparing bread a try. I told The Boy that if it was a failure, he shouldn’t judge me because it’s not my normal technique.
After the first loaf, he told me that I’d been holding out on him for 12 years. Let’s just say the Hayley House is living in carb heaven these days.
The recipe is ridiculously simple – just five ingredients – and takes very little time to prepare.
- 3 c. lukewarm water
- 1 1/2 T. granulated yeast (two packets)
- 1 1/2 T. kosher salt (or less to taste)
- 6 1/2 c. flour
Combine all ingredients in a 5 or 6 quart lidded storage container. I used a large plastic shoe storage box.
Add the water and stir thoroughly until all flour is mixed in. The dough will be quite wet and lumpy. (Note: you can also mix all ingredients but the flour together, then add the flour if you’d prefer that order.)
Poke a small hole in the lid of your container. I used a large safety pin. The hole doesn’t have to be large; it’s purpose is to let gasses escape while the yeast does its work.
Allow the dough to sit for two hours at room temperature to rise.
See how much it grows!! At this point, your dough can be stored in the refrigerator for up to two weeks. Do not punch the dough down – it will settle on its own. While you can bake the dough immediately, it’s much easier to handle if it’s chilled.
When you are ready to bake, line a baking sheet with parchment paper. Cut off 1/4-1/3 of the dough and form into a rough ball. You may want to sprinkle a little flour on the dough to help you work with it. Let the dough sit for 40-60 minutes, then score the top with a serrated knife.
Preheat the oven to 450F. Separate the oven racks so there’s room for a broiler pan near the bottom and the baking sheet above. When you put the bread in the oven to bake, pour 1 cup of hot water into the broiler pan. The steam will help the bread develop that nice crusty exterior.
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| Steamy!!! |
Bake for 20-25 minutes, then remove the parchment paper to allow the bottom to brown. Bake for an additional 5-15 minutes (for a total of 30-35 minutes) or until golden brown.
Allow the bread to thoroughly cool before slicing. This will keep the inside from becoming too gummy. Of course, if a Boy lives in your house, “thoroughly cool” equals less than 10 minutes.
Sliced warm or sliced cool, this is amazing bread. I made this particular loaf with 1/2 cup of whole wheat flour – delicious! Be aware that the longer you let your dough sit in the refrigerator, the more “sourdough” it will taste.
Tell me: Are you going to give bread making a try?
{This recipe comes from the team at Artisan Bread in Five Minutes.}