After a plethora of homebound days over the last few weeks, my inner baker has started to surface. The rainy forecast hasn’t helped. At this rate, our household will need an emergency juice fast before Thanksgiving. Until then, we march on!
I don’t have too much experience with the non-sweet breads. I’ve been coached a few times on Swiss Sunday bread (Zopf) and Sourdough. But come to think of it, that was before I had kids. So since I don’t really have the time for fermenting, leavening, or braiding these days, this no-knead recipe has been inspiringly easy.
Flour, yeast, salt and warm water. That’s it! Mix, sit, bake, eat. The bread is dense in texture, so served piping hot is ideal; we haven’t tried it any other way truthfully, between all of us, it’s gone within a half hour. I’ve never seen Luke happily gobble up so much bread and be so undisturbed by the chewy crust as he licks his buttered, sticky fingers. Toddler win is a recipe win!
Crusty Fall Bread
3 cups flour
1/2 teaspoon yeast
2 teaspoons salt
1 1/2 cups warm water
Mix ingredients together and cover, let sit for 8-24 hours. Preheat oven to 450 Degrees and let rest on a floured surface for 30 minutes. Place in covered baking dish and bake for 30 minutes, then uncover and bake for 10-15 more minutes. Let cool before slicing.
And for fun, here are a few I’m going to test..
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ― James Beard