Easiest Bread Ever
For a long time, I was too intimidated to try my hand at baking bread. Something about yeast just scared me off! But after I made croissants, pâte à choux, and even a meringue roulade for the first time, I thought, what am I so afraid of?!
This recipe has been adopted from several sources (most notably this bad boy in the New York Times $), but the best part about it is it requires NO kneading and pretty much no skill! If you’ve always wanted to try making your own bread and you need a confidence boost, this low-stakes recipe is just what you need.
Tips for Making Bread
Before you bake it, keep a few things in mind:
Your yeast must be fresh. In order to be at their peak, all leavening agents (a.k.a. what makes them rise) need to be as fresh as possible to get a desired result. Expired yeast will result in a sad loaf.
Warm water is key. Too cold, and the yeast won’t activate. Too hot, and the temperature will kill the yeast. 90-110 degrees Fahrenheit is the sweet spot.
This recipe requires the use of a pizza stone. It keeps the bottom of the bread nice and flat while allowing it to cook evenly. If you don’t have a pizza stone, put it in a greased, nonstick loaf pan instead. If using a loaf pan, you can omit the step to heat up the pan.
How to Make the Easiest Bread Ever
Ingredients
1 packet (7g, 2 1/4 tsp) instant yeast
1 Tbs salt
2 c warm water (about 100 degrees F)
4 c all-purpose flour (plus more for sprinkling)
2 tsp cornmeal/semolina flour
1 c additional water (any temp)
Tools
Measuring cups & spoons
Mixing bowl
Kitchen towel
Baking sheet
Dough cutter
Pizza Stone
Spatula
Scoring razor or small serrated knife, such as a steak knife or utility knife
Instructions
Put the active yeast and salt into the warm water and stir slightly so all the yeast gets wet (it’s alright if it gets a bit clumpy). Set aside for 5 minutes.
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 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.
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 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 roasting or broiling pan at the bottom. A 9x13” pyrex will work as well; as long as it is deep enough to hold water.
Note: if using a loaf pan, do not put it in the oven until you’re ready to insert the bread.
Preheat the oven to 450 degrees F. 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) the top at least 3 times.
Carefully transfer the bread from the baking sheet to the 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.
Did you make this? Drop your feedback!
