The easiest bread you will ever make
I know I say that every recipe I write is quick and easy. But this time, I really mean it.
Bread is something that may seem daunting to the at home baker. A lot of recipes call for kneading by hand or with a stand mixer. You may either not know how to knead, or not have a stand mixer, and just decide to leave bread making up to your local bakery.
I know I say that every recipe I write is quick and easy. But this time, I really mean it. This delicious artisan loaf has basically no kneading, only one rise, and the dough comes together in under 5 minutes. The yeast doesn't need to proof, all ingredients go into the bowl at one time, you use a wooden spoon to mix, and it rises in the same bowl you mix all of the ingredients in.
This bread has a hint of sourdough tang, but I didn't curate a starter for two weeks. The addition of a little bit of vinegar adds some dimension to this artisan loaf, that is often only achieved by a starter or additional ingredients.
And who doesn't love the smell of fresh baked bread in their house. Especially on these rainy days we are experiencing in Seattle, all I want to do is bake soft and pillowy loaf of bread. Whip up some soup. Sit on the couch, and Netflix and Chill.
🏷 Time: 3 hours 30 minutes (10 minutes of active time)
1.5c AP Flour
1.5c Bread Flour
2tsp Instant or Rapid Rise Yeast
2tsp Kosher Salt
1tsp Distilled White Vinegar
1TBSP Olive Oil
Add all ingredients to a large bowl. Stir with a wooden spoon until all ingredients are incorporated
Knead with your hand in the bowl by folding the outer edges of the dough into the center, and rotating clockwise 90 degrees after each knead. Do this about 4 to 5 times until dough comes together
Cover with a towel and place in a warm, draft free zone for 2 hours, until it doubles in size (I put mine in my oven, which is turned off)
Once dough has risen, scrape dough away from the sides of the bowl
Turn out onto a lightly floured surface, and gently fold edges under until a smooth ball has formed
Set on a piece of parchment, fold side down
While dough rests, place 5qt dutch oven with the lid in a cold oven and preheat to 450F at least 30 minutes before baking
After 30 minutes of resting, place parchment paper and dough in dutch oven, and bake with the lid on for 30 minutes. I use the parchment paper as a sling to get the dough into the dutch oven
Remove lid and bake for an additional 13 minutes with the lid off
Remove dutch oven and let bread rest in warm dutch oven for 10 minutes
Remove dough and let rest on a wire rack for an additional 10 minutes until the outside is slightly cooled