Winter in Ohio is gray and gross for about 3-4 solid months. All this gloomy cold weather has me craving all the carbs! Since I found this recipe on instagram a couple months ago I have made it multiple times. It is so good and so easy! I’m not a baker by any means and this stuff comes out bakery quality every time. The only thing is that it does require some planning since the dough needs a long time to rise. Other than that the hands on time is short and it only requires 3 ingredients. But don’t blame me if you start making a loaf everyday. Its addicting. You’ve been warned!
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups room temperature water
- In a bowl mix all ingredients with wooden spoon until combined. You can use a stand mixer but its really not necessary. Your dough might seem kind of dry but should form a ball if you push it together. I hope that makes sense. The first time I made the dough I thought it was too dry so I added a little water and I don’t think the bread came out as well. So trust the process and don’t add more water.
- Cover the dough and let sit at room temp for at least 12 hours or over night. I did a little experimenting and I think the dough rose best for me when I used press and seal to cover it as opposed to a towel. But really either will work.
- When you are ready to bake place a big dutch oven in the oven at 450 degrees for 30 minutes to get it hot. I found this 6 quart cast iron dutch oven at Macy’s on major sale and it works great. It saved me a bunch of money in comparison with the Le Creuset option I really wanted.
- After the dough rises it will be kind of sticky. I usually put a piece of parchment paper down on the counter with a little flour on it and then pour the dough out of the bowl on to that. Once I form the dough into a ball I take the dough, parchment paper and all, and transfer it to the hot dutch oven.
- Place dutch oven with lid into oven at 450 degrees for 30 minutes.
- Once the 30 minutes is up remove the lid and bake for an additional 15 minutes. This gives the bread a nice crusty shell and a soft center.
See how easy is that?! It really is the best bread. Especially if you pair it with soups or eat it with cheese. But I do have a slight cheese addiction so I might be biased. If you give this recipe a try let me know what you think!