Homemade bread is the best, but the process of making it can be laborious. Well, that can’t be said about this bread. As the title states, this bread is really easy to make. Plus it has wonderful texture; crusty on the outside and airy and chewy on the inside. I will say that the only issue I had was timing the proofing, but that is only because I didn’t think through the entire process before jumping into the recipe (I proofed my loaf around 20 hours because I wasn’t getting up in the middle of the night to bake some bread :)).
I first found this recipe on Pinterest, where I find
most all the cool things in existence (ha!). The blog this recipe is posted on provides a great pictorial, but trying to follow the recipe was slightly difficult due to its choppiness caused by all the pictures. I have condensed the recipe below and only provided my finished product picture (above). Here is the link to the original recipe: http://simplysogood.blogspot.com/2010/03/crusty-bread.html
EASY CRUSTY BREAD
3 cups unbleached all-purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups lukewarm water
medium to large dutch oven
In large mixing bowl, whisk together the flour, salt and yeast. Add the water. Mix together. Cover the bowl and allow to set on countertop for 12-18 hours to proof.
Shortly before you’re ready to bake, preheat oven to 450 degrees F. Once preheated, place your dutch oven (with lid) in the preheated oven for 30 minutes. While your dutch oven is preheating, dump the dough onto a heavily floured surface and shape into a round ball. Carefully remove the hot dutch oven from the oven and drop in the dough. Return the dutch oven with lid on back to the oven and bake for 30 minutes. Then, remove the lid and continue to bake for 15 minutes. Remove the loaf from the dutch oven and allow to completely cool on wire rack.
(Side Note: There is no need to grease the inside of your dutch oven.)
Yep, that’s it. Super easy and yummy. I kept exactly (except for the proofing time) to the recipe this time around in an effort to authentically test drive the recipe, but next time I’m gonna try a whole grain version. Hopefully, my results will be just as good.