This recipe post is WAY overdue!
I’m not even kidding when I say this bread might change your life.
It’s SO EASY and SO DELICIOUS.
You’ll wonder why no one ever told you that bread THIS GOOD could be THIS EASY.
Unless you already make bread on a regular basis….
in which case you are probably in a serious minority because WHO HAS TIME TO BE MAKING BREAD FROM SCRATCH??
Am I right??
Ok, sorry for all the CAPS. I’m just excited about posting this today (and eating it tonight if I’m being totally honest!).
A few words about this bread:
You don’t have to plan WAY in advance to make it.
You don’t have to knead it!
You don’t have to use a thermometer to activate the yeast!
You don’t have to know what you’re doing because it’s practically fool proof!
It only takes 3 ingredients…
and 3 kitchen tools**
It really isn’t very complicated…I promise!
And it’s worth every second of effort you put into it. For reals.
I’ve made this bread to accompany a superb turkey chili recipe and a number of incredible soups and it completely steals the show every time. People have a bowl of chili or soup and then they eat about 6 slices of this stuff because they can’t get enough.
- 1½ cups hot tap water (as hot as your tap will get)
- 1 packet of active dry yeast (not instant)
- 1½ teaspoons salt
- 3¼ cups flour (all-purpose, whole wheat, or any combination of the two)
- In a large bowl mix salt and yeast into 1½ cups hot tap water
- Stir in flour, mixing until there are no dry patches. Dough will be loose and sticky. Cover lightly with a kitchen towel but don't seal the bowl airtight. Let the dough rise at room temperature at least 2 hours (up to 5 hours).
- When you're ready to bake the bread, place a cast iron skillet (or broiler pan) on the bottom rack of the oven. Place a baking stone on the middle rack and preheat the oven to 450 degrees. Allow the stone and skillet to remain in the pre-heated oven for 10 or so additional minutes before baking the bread IF YOU HAVE TIME. If not, just make sure the stone and skillet are in the oven the entire time it is pre-heating.
- After the dough has risen, flour your hands lightly and grab the dough out of the bowl. Turn it around in your hands to lightly stretch the surface, creating a smooth, rounded top. The bottom can be lumpy because no one will see it :)
- Put the dough on a piece of parchment paper and, if desired, slice the top with a very sharp knife.
- Using a spatula for assistance, slide the dough (along with the parchment paper) onto the hot baking stone.
- Quickly pour one cup of water into the cast iron skillet (or broiler pan) and shut the oven immediately to trap the steam.
- Bake the bread until well browned, about 25 minutes.
- Cool on a wire rack and enjoy while still warm if you can!
**If you don’t happen to have a stone and/or skillet you can use a rimmed baking sheet upside down for the stone and an oven safe shallow pan for the skillet!
Go ahead and pin this image as a reminder of how easy it is to whip up a loaf of this awesome bread for your next dinner!