I need to call this recipe Super Easy Bread because that's what it is. This homemade bread recipe is incredibly simple, has only 3 ingredients, and is perfect!
I disappeared from the channel and the Blog because my kitchen was being renovated, so it was impossible to bring you new recipes. But now that this renovation process is nearing its end, I'm finally getting my hands dirty (literally) and brought you this wonderful bread recipe.
In fact, it's the easiest and most delicious bread you'll find, you can be sure! And already warning that this bread is delicious with that butter that I taught here on the channel, if you missed this recipe I'll leave the link here.
To make this recipe you can use a Dutch Oven, which is a cast iron pan like the images below. There are several options for all types of budgets and although this pan is not essential for this recipe, having a Dutch oven certainly makes the process easier and the bread more beautiful.
With only 4 ingredients and with simple utensils that everyone has in the kitchen, this is definitely the easiest and most delicious bread that you will find.
For this recipe, we will need only 4 ingredients, which are: White bread flour, instant yeast, salt, and water. This water needs to be at a temperature between warm and hot, about 45°C. If you don't have a thermometer in your house, the temperature of the water will be enough for you to be able to put your finger in the water without getting burned, but feeling that it is very hot.
Ingredients list at the end of the post
Why is this recipe so easy? Because all you need to do is mix the ingredients, let the dough rest for 2hrs, remove some of the air bubbles, and bake. That's all!
Also... you can prepare the dough in advance and leave it in the fridge for up to 2 days. Which makes it a lot easier in the day to day rush.
A tip: As this is a well-hydrated dough, it sticks to everything, so to mix it and have less waste I recommend using the handle of a wooden spoon because it is a surface that gives sustainability when stirring because it is hard, and generates less waste because it is thin. And don't worry if the dough is not perfect smoth.
INSTRUCTIONS
1. First mix all the dry ingredients, this is to ensure that both the salt and the yeast will be well distributed throughout the dough.
2. Now add 375ml of warm water to the dry ingredients and mix with the handle of a wooden spoon because there is less surface for the dough to stick to. As this is a well-hydrated dough, it sticks to everything.
3. When it forms a sticky dough, we can cover it with a plate and let it rest for 2 hours or until it doubles in size. If 1-hour passes and you find that the dough is not rising, place the bowl in a warmer place. For example inside of the oven only with the oven light on. Once the dough has doubled in size, you can store it in the fridge to use within two days, or use it right away. If you can keep your dough in the fridge for at least 1 day, the flavor will get more complex and it will have more of that typical sour bread taste, but it's not necessary for this recipe to work.
4. If you have stored your dough in the fridge, leave it at room temperature for 1 hr before turning on the oven. If it goes into the oven cold, your bread won't rise.
5. With the Dutch oven, center the pan with the lid inside your oven and turn on your oven at 230°C in conventional or 220°C in fan mode, and let it heat up for 30min.
5. Without a Dutch oven, you will need a rectangular pan and a 100% cotton towel. Place the towel inside the pan and fill it with water, place this pan on the side of the shelf where you will bake your bread, always thinking about centralizing the bread inside the oven. And turn on your oven at 230°C in conventional or 220°C in fan mode and let it heat up for 30min.
6. When the 30 minutes have passed, it's time to prepare the dough. To do this, sprinkle some flour on the counter, transfer the dough and with the help of a spatula, knead the sides to the center about 6 to 7 times around the dough, as if you were folding the petals of a flower. And don't worry about the shape, the intention here is to remove the air from inside the dough.
7. Now sprinkle flour on top and around the dough and transfer the dough to parchment paper. And sprinkle a little more flour on top.
8. If you are making the recipe without a Dutch oven, transfer the dough with the parchment paper to a cake tin and place it in your preheated oven. Be careful when opening the oven as the steam that has formed inside can burn. Bake your bread for 43 minutes.
9. If you are going to use the Dutch oven, now is the time to take it out of the oven, put the dough inside, cover and put it back in the oven for 30 minutes.
10. Then remove the lid and bake for another 13 min.
11. And now with the bread ready, hold the urge to cut a piece because it is still finishing to cook inside, and let your bread cool for at least 10min. Preferably on a cooling rack so that the moisture comes out and your bread gets a very crispy crust.
Recipe step by step:
INGREDIENTS:
450g white bread flour
2 teaspoons of organic yeast
1 teaspoon of salt
375ml of warm water (45°C - 50°C)
Does water count as an ingredient? Let me know in the comments if you think so. If you want to make this recipe with wholemeal bread flour, the amount of water needs to be greater. Let me know if you want this recipe too.
Thank you! And I hope you enjoy it!
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