I LOVE homemade bread.. well, who doesn’t? But, since my bread machine crapped out, it’s been scarce around these parts. That is, until my friend passed this recipe along! Now you can have warm, delicious bread with just minutes of work. That’s right. No kneading, no special tricks. Just mix the ingredients, let it rise, and store in the fridge for homemade bread at your convenience! Mix and store in the same 4 qt container (w/ a lid), for very little clean up.. easy peasy!
6 1/2 cups flour (all purpose, unbleached.. or I used white whole wheat)
1 1/2 TBSP yeast (or two packets)
1 1/2 TBSP salt
3 cups warm water
-Whisk together the dry ingredients (the first three)
-Whisk in the warm water until moist (sticky) and all dry ingredients incorporated
-Place lid on your 4 qt container, but don’t close all the way
-Let rise in warm place, until doubled (about 1 1/2 hours)
-Pop on the lid and stick in the fridge until you are ready to bake!
*OR bake some right away..
Here’s How to Bake:
-Sprinkle flour on a corner of the top of the dough
-Reach in and pull out a grapefruit sized hunk (or however much you want)
-Smooth the top and tuck it under (so rounded ball)
(The bottom doesn’t have to look smooth)
-Place on parchment paper
*IF just out of fridge, then set covered with towel to rise for about 45 mins
*IF you just made the dough, it doesn’t have to rise again.. so skip that
-When the dough has warmed and risen for about 30 minutes, get your oven ready
-Place baking stone inside, heat to 450 degrees Fahrenheit
(If you don’t have a baking/pizza stone, use a cookie sheet)
-When the oven is ready, dust the top of dough with flour, slash a few lines across the top with a knife
-Place a shallow pan of water on the rack under your baking stone
-Transfer parchment with dough to the baking stone
-Bake 20-25 mins
-Remove from parchment and bake on stone for 5 mins to brown the bottom
-Remove from oven, cool, and enjoy!
*This is a sourdough type recipe.. the longer the dough sits in your fridge, the more it will have that sourdough flavor
*White flour will be lighter, the ‘white’ whole wheat had a denser feel
*This is a recipe by Jeff Hertzberg and Zoe Francois. For more delicious five minute bread recipes visit their site: Artisan Bread in Five Minutes a Day
Comments or questions? Do it..