Easy Bread

Thank you to reader Tiffany for emailing us this recipe! Everyone loves home made bread! Even better that it is so easy and only uses four ingredients!

3 cups lukewarm water
3/4 tsp active dry yeast
1.5 T kosher salt (I’ve used sea salt also, but I like it better with the Kosher salt)
6.5 cups unbleached all purpose flour

Add yeast and salt to water, mix. Add flour and stir with wooden spoon. No kneading required. Let rise for about 4 hours (mine never rises much, but still turns out fine). Store in a container in your fridge (nothing air tight, I use a Tupperware type container and leave the lid partially open). When ready to bake – preheat oven to 450 degrees. Place an empty broiler tray in the bottom of the oven while preheating. Take out a grapefruit size piece of the dough and kneed till smooth (only 30 seconds or so). I usually have to use a bit of extra flour while kneading as the dough is sticky. Pat into loaf type shape and let rise for 30 min or so (I’ve skipped the rise and it still turns out good). Dust the top of the loaf with flour and slash a couple lines in the dough. Pour a bit of olive oil on a cookie sheet and place the dough on the oil, place in oven. Pour a cup of hot water into the broiler pan for some steam while the bread is baking. Bake for about 30 min – crust should be golden brown. You can also make pizza crust with this – take your grapefruit size ball of dough, add a bit of flour and kneed a few times to make smooth. Let dough rest for 30 min or so (this makes is easier to handle). Flour your working surface and roll out dough for pizza. The dough can be kept in the fridge for up to two weeks and gets better with age. No need to clean out your container, you just keep adding more dough. The recipe should make 4 – 1 lb loaves. Its good and would be good to play around with (adding seasonings or herbs to dough). Very easy to have a fresh baked loaf of bread for dinner 🙂

Comments & Reviews

  • Becky

    This is my very favorite bread!! I’ve never used it for pizza dough though, I’ll have to try that.

    • Tiffany

      You can add 1/4 cup olive oil in with the wet ingredients also – I’ve done it both ways and like it both ways. I just roll out thin and bake my pizza at 450 – makes a nice thin crust pizza. I havent tried it as a deeper dish crust, if you do that, you might want to bake the crust a bit first (before adding cheese/toppings and baking again).

      • Tiffany

        I have tried a version using whole wheat bread flour, spelt flour and all purpose white and it turned out great! I think I did three cups whole wheat bread flour, 1 cup of spelt flour and 2.5 of the white flour – definitely is a “master” recipe that you can play around with. I got the flours at the bulk section in Winco.

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