Crusty Homemade Bread
When I think about a dish I’d find potentially intimidating, homemade bread is at the top of the list. I don’t think it’s the level of difficulty but rather the investment. The ultimate commodity; time. It takes a really long time for bread (I’m not sure a bread machine would help with this?). Note to self- look in to a bread machine. But I digress. Fresh made, crusty bread, that looks like it came from an actual bakery!!! Come, that’s awesome! My kids loved it too – they ate half of it in one sitting 😍
Makes 1 Loaf/8 Slices
3 Cups All-purpose flour, plus more (I used white)
1 tsp salt
1 tsp sugar
½ tsp quick rise active dry yeast
1 ½ Cups luke warm water
Mix the flour salt, sugar, and yeast together in a large bowl and then stir in the water, mix until a very wet dough forms – i did this by hand; messy but effective!
Dust the bottom of a fresh bowl with flour then coat your hands with flour to transfer the very wet dough to the new bowl.
Cover tightly with plastic wrap (but not against the dough itself).
Let rest on the counter for 18 hours.
Place a Dutch oven with a tight-fitting lid in the oven and preheat the oven to 450.
Once preheated, remove the pot from the oven, throw some flour into the bottom of the pot and then drop the dough in; cover with the lid.
Bake for 30 minutes with the lid on and then remove it and bake for another 20-25 minutes; until golden brown.
Set on your counter to cool before slicing.
Crusty Homemade Bread
Ingredients
- 3 Cups all purpose flour , plus more (I used white)
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp quick rice active dry yeast
- 1 1/2 Cups luke warm water
Instructions
- Mix the flour salt, sugar, and yeast together in a large bowl and then stir in the water, mix until a very wet dough forms - i did this by hand; messy but effective!
- Dust the bottom of a fresh bowl with flour then coat your hands with flour to transfer the very wet dough to the new bowl.
- Cover tightly with plastic wrap (but not against the dough itself).
- Let rest on the counter for 18 hours.
- Place a Dutch oven with a tight-fitting lid in the oven and preheat the oven to 450.
- Once preheated, remove the pot from the oven, throw some flour into the bottom of the pot and then drop the dough in; cover with the lid.
- Bake for 30 minutes with the lid on and then remove it and bake for another 20-25 minutes; until golden brown.
- Set on your counter to cool before slicing.
Recipe Notes
- This will work with whole wheat four but i'm guessing it'll de denser.
- Adapted from Jo Cooks