My New Favorite Bread Recipe

Bread is very simple.

Here is my new favorite bread recipe. I started with the Best Recipe recipe for “Rustic Bread” and simplified it because I’m lazy. It comes out terrific.

It takes less than 5 minutes work. Yes, really.

  1. Put 6 cups all purpose flour, 2 tsp salt, 3 tsp yeast  in big bowl
  2. Mix
  3. Add 2 3/4 c water or so. 2.5 – 3.0 cups is fine
  4. Mix with one hand until it’s gloopy, about 2 minutes. No, don’t kneed it
  5. Cover the bowl with aluminum foil for 2 hrs in a warm place
  6. Flour a baking sheet
  7. Grab 1/2 the dough and plop it on the pan
  8. Roll it around a tiny bit so it looks more like a loaf
  9. Grab the other half of the dough and do the same
  10. Turn on the oven to 450
  11. When the oven comes up to temperature (10-20 minutes) put the pre-bread in
  12. Take out the finished bread 45 minutes later
  13. Eat it!

Here is “Bread Making Level 2”. If you want a really nice thick crust do this:

  1. Put a heavy, oven safe pan in the oven below the bread.  (cast iron is good)  
  2. Just before you put the pre-bread into the oven, pour some boiling water in the pan

The steam will give the bread a thick “meaty” crust.

See my notes about the price of yeast

That recipe comes from Cook’s Illustrated’s “Best Recipe” cookbook. It’s a rustic country bread recipe. I find it interesting that, first, one can distill their full-page recipe down to this, and second, this excellent recipe is so gosh darn simple.

Here are some comments on the recipe:

Yes, I just mix it until it’s goopy, like 3 minutes of stirring with one hand in a bowl. The dough will be very wet and it sticks to everything. There’s no point in getting any utensils all gooped up. And I didn’t “work” the dough at all.

There’s all kinds of yeast treatments, like letting it develop for days on end, sourdough starter and the like. I guess they do a little something but feh, just add yeast. And I’ve seen all kinds of yeast: instant, nearly instant, super instant, wet, slimy, goopy. I’ve never tasted or witnessed much of a difference. I used Fleishmann’s #2139 Instant Dry Yeast in a 1 lb vacuum sealed bag.

One Comment

  1. lee says:

    And try this:

    • 1 cup instant potato flakes
    • 5 cups flour
    • a little sugar… I don’t know, maybe one or two tablespoons, I just shook the sugar bowl over the bowl
    • cook at 400 instead of 450 (the sugar makes stuff get brown quicker)
    • Do the steam thing like I mentioned above

    It came out fabulous.

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