This may look like some ordinary bread that has been overly dusted with flour but let me tell you it is extraordinary bread that has been overly dusted with flour. I have baked up homemade bread quite a few times but I wouldn’t consider myself into baking bread. I would rather just buy fresh baked bread from a bakery or grocery store. But every now and then I get the urge to have fresh bread come out of my oven. This was one of those times. The first time I made bread I was scared. Afraid that it wouldn’t turn out. But once it came out and tasted delicious my fears went away so fast and I became addicted to making bread. This recipe is soooo easy. Don’t shy away from baking it up, you have to try it…trust me. please.
Delicious Rating: This bread is so simple with just 4 ingredients.It is super soft on the inside with a wonderful crusty crust on the outside. What I love about this easy recipe is that you can add a billion different ingredients to it to really give it some more pizzazz and flavors. Like, fresh herbs, cheeses, zests, nuts, seeds, even jalapenos! Mix and match to find what you love in the perfect homemade bread recipe. We loved it and ate it with pasta that night and then snacked on it the next day with soft butter. Yum!
Serve with softened butter or a delicious tapenade.
3 cups flour
2 tsp salt
¾ tsp rapid active yeast
1½ cups water
Whisk flour, salt, and yeast together in a large bowl.
Add water and combine with a spatula.
Cover with moist towel and set aside for 12 hours.
Preheat oven to 450 degrees F.
Place a dutch oven with a lid inside heated oven for 30 minutes.
Shape dough into a ball on a floured surface.
Cover with plastic wrap and let set until pot is hot.
Remove hot pot from the oven and place dough ball inside.
Cover pot and bake for 30 minutes.
Remove lid and bake for an additional 15 minutes.
Place bread on a cooling rack and let cool for 10-15 minutes before cutting into.
The dough will be more than just sticky. So when you are ready to make it into a ball do not be stingy with the flour. I didn’t mind that mine baked up with the flour on the outside but if you do just add flour as you need to get in round.
Let the bread rest before tearing into it so that the heat inside won’t cause mushiness by being cut into too early.