You’ve probably come across this recipe out there on the internet. I’ve seen it in a few blogs around too. It also appeared in The New York Times where Serene from The Mommy Food Project saw it and then emailed it to me. I figured it’s been out and about so much for a reason…
it’s easy and DELICIOUS!
The photo above was actually shot on my counter this morning. I took half of this loaf to work with me to share with my friend who absolutely loved it. So, I figured, why not pass it along once again for anyone who hasn’t come across it and would love to make fresh, tasty, homemade loaves of bread for mere pennies.
Start it early because it takes time to just be, but alas, there’s hardly any work involved and no kneading and it’s very worth it.
4 Basic, Simple Ingredients:
- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast
- 1 5/8 cups water
- 1¼ teaspoons salt
1 Optional Ingredient:
- Cornmeal or wheat bran (optional)
1. In a large bowl combine flour, yeast and salt.
2. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.
3. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, (I’ve actually left it 24 and it’s been fine) at warm room temperature, about 70 degrees.
4. 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 rest about 15 minutes.
5. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
6. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf – of love!