Recipes : Easy Homemade Bread

Easy Homemade Bread

Description: Homemade, fresh bread is simply the best. Not only is it economical, made from just 3 ingredients, but it tastes so much better than store-bought. You don't have to have a lot of skill to turn out a good homemade bread. In fact, this recipe is basically foolproof. Try our quick and easy version that doesn't require any kneading. All you need is flour, salt, and yeast, along with a Dutch oven lined with parchment paper— that's the key to this recipe, which helps it develop a nice golden crust while it's soft and chewy inside. It's delicious by itself with butter or dipped in EVOO, or served alongside soup or salad. Our must-have daily staple!

Servings: 6

Cost: 24 ¢ per serving

Ingredients

  • 3 cups flour $0.64
  • 2 teaspoons salt $0.03
  • 1 packet of yeast(1/4 oz regular active dry yeast) $0.76
  • 1 2/3 cups water, warm but not scalding $0.02

Instructions

  1. Combine flour and salt in a large mixing bowl.
  2. Dissolve a packet of regular active dry yeast in warm water. Water should be very warm but not scalding (about 100-110º). If it's too hot, it will burn the yeast. Immediately add yeast to flour/salt mixture and stir. You can use the handle of a wooden spoon to prevent sticking. Dough should be wet and sloppy. If needed, add a little more warm water.
  3. Cover the bowl and place in a warm spot (above the refrigerator or on a high shelf works) for 2-3 hours. Dough should be wobbly like jelly and have risen significantly.
  4. Preheat a Dutch oven at 450º for 30 minutes.
  5. Transfer dough to a floured surface by scraping it out of the bowl with a spatula. Shape it, folding the sides inward. You do not need to knead the dough; just gently lift and turn the edges up and inward a few times until it forms a rough ball shape.
  6. Transfer the dough to a piece of parchment paper — you can flip the dough upside down to do so with the folded edges facing down. Don't worry about the shape too much; imperfectly shaped bread turns out delicious.
  7. Remove the Dutch oven carefully from the oven and place the parchment with the dough inside. Place the cover back on the pot and put it back into the hot oven. It's ok if the parchment paper is sticking out of the sides.
  8. Bake for 30 minutes covered. Then remove the lid, and bake for an additional 12 minutes uncovered or until golden brown.
  9. Remove from oven, transfer to a cooling rack or a cutting board and let cool for about 15-30 minutes. Slice, and enjoy!

Notes

  • You can use all-purpose flour for this recipe, though bread flour will have a better texture. We prefer good old white bread, but whole wheat flour also works — you'll need to increase the quantity of water by a little to get the right consistency.
  • We use regular yeast for this recipe, though you can also use quick-rise yeast. If using rapid rise yeast, add 2 tsp of it to the flour mixture, and then add warm water and stir. Follow the rest of the recipe as suggested.
  • This bread doesn't last more than a few hours in our house, but you can slice it and freeze any leftovers wrapped tightly to maintain freshness. Just put it in a warm oven for a few minutes.
  • A Dutch oven is essential for this recipe — ours is a heavy, enameled cast iron pot. This heats the bread evenly and provides the perfect crust.
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