One of my good friends & coworker is a baker. She’s also a nurse and historian and all around awesome person. On Mondays, when everyone in our office gives a weekend update, she always shares a story about some delicious treat she baked up for her family. And she talks about it in such nonchalant kind of way: “Oh, I made some baked oatmeal and fresh bread and some cookies for the kids to take back to school, did some laundry, went cross country skiing.” You know, everyday mom stuff. If I bake something I’m like “ATTENTION- I MADE YEAST ROLLS. PLEASE APPLAUD NOW.” [My actual words from this past Thanksgiving.]
So, when my friend gave me this bread recipe, I was dubious. As much as I love homemade bread, I don’t love it enough to go through all the trouble of making more than once or twice a year.
But the directions looked really simple. It called for minimal kneading, NO rising, no punching the dough down and waiting for it to rise again, or any of the other fussiness I usually associate with homemade bread. In fact you mix it up and then leave in the refrigerator for up to 24 hours. Mind. Blown.
The result – honest to goodness homemade bread. See for yourself:
- 3 cups of all purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 11/2 cups warm water
- Mix all the ingredients together in a bowl.
- Cover tightly (I like a Pyrex bowl with a plastic cover)
- Refrigerate for 8 – 24 hours
- Preheat oven to 400 degrees
- Place a dutch oven or other covered casserole dish in the oven to preheat for 30 minutes
- Remove bread dough from bowl and on a lightly floured surface knead in enough flour to make the dough elastic (not sticky).
- Form dough into a round loaf
- Place dough in the preheated dutch oven and bake covered for 20 – 30 minutes
- Uncover and bake for an additional 10 -20 minutes
I have already made three loaves of this bread – in one week! Tonight I’m experimenting with adding honey to the dough for a different flavor. I’ll let you know how it turns out!
Do you like to make homemade bread?