Easiest Bread Ever
This recipe for the easiest bread ever requires basically no kneading and no special skills or baking knowledge.
Servings: 12
Calories: 120kcal
Equipment
- Measuring cups & spoons
- Mixing bowl
- Kitchen towel
- baking sheet
- Dough cutter
- Pizza Stone or loaf pan
- 9x13” Pan
- spatula
- Scoring razor or small serrated knife, such as a steak knife or utility knife
Ingredients
- 1 packet (7g or 2 1/4 tsp) instant yeast
- 1 tbsp salt
- 2 c warm water about 100 degrees F
- 4 c all-purpose flour plus more for sprinkling
- 1 tbsp cornmeal/semolina flour
- 1 c additional water
Instructions
- Put the active yeast and salt into the warm water and barely stir so all the yeast gets wet (it’s alright if it's a bit clumpy). Set aside for 5 minutes to "bloom."
- Wash your hands really well.
- Add the flour to a large mixing bowl. Form a well in the center and pour in the yeast water.
- Mix together by hand until the dough just barely comes together.
- Leave the ball in the mixing bowl, cover the bowl with a kitchen towel, and let rise at room temperature (preferably in a warm corner of your kitchen) for 2 hours, or up to 5 hours.
- Prepare a baking sheet, pizza peel, or other flat, food-safe object by sprinkling cornmeal/semolina flour over it.
- Optional: Uncover the dough, and place it on a lightly floured surface. Use a sharp knife or dough cutter to cut the dough in half. If not baking all the dough, flour some plastic wrap and wrap it around the excess dough. Refrigerated dough can be used for up to two weeks.
- Take the dough you’re baking and gather it in your hands, smoothing over the top until the dough is mostly rounded on top and lumpy underneath. Feel free to pat more flour on the dough as you go, as it will be sticky.
- Place the dough on the baking sheet covered in cornmeal.
- Cover with a kitchen towel again and let proof for another 40 minutes. Note: If using refrigerated dough, proof for 1 hour instead of 40 minutes.
- While the dough is proving, adjust the racks in your oven so that one is at the bottom and one is in the middle. Place the pizza stone on the middle rack, and a 9x13” pan in the bottom.
- Preheat the oven to 450℉. You’ll want to do this at least 20 minutes before the bread goes in so the stone heats properly.
- When the dough is ready, take a sharp knife or baking razor and score (make shallow lines in) the top at least 3 times.
- Carefully transfer the bread from the baking sheet to the hot pizza stone (a wide spatula helps).
- Pour 1 c of water into the pan on the bottom rack. Shut the oven door as quickly as possible so the oven gets nice and steamy.
- Bake for 60 minutes, or until the outside is a lovely golden brown.
- Let cool for 10 minutes before slicing and eating with a generous heaping of butter.
Nutrition
Calories: 120kcal
