I love bread and I am sure most people will agree with me. In school, I took many breads classes. One of them even started at 4 A.M….
Making bread takes time and you can’t rush it.
I don’t make bread often (I tend to be a little impatient with the whole process 😉). However, my impatient self didn’t come out while making this recipe. Seriously, it was super easy!!
Abner does not eat much bread, but she was around to watch. She can be nosy at times 😎. I love that about her.
Anyways, this bread recipe is a basic one. Very simple and perfect for a sandwich or dipping in olive oil. This recipe makes 4 loaves. I kept 2 plain and I added different fillings to the others. One of them was dried rosemary and garlic powder and the other was filled with chopped olives. Be creative with the fillings if you choose to add anything!
3 Cups: Lukewarm Water (about 100 degrees)
1 1/2 Tablespoons: Yeast
1 1/2 Tablespoons: Kosher Salt
6 1/2 Cups: All-purpose Flour, plus more for dusting
Optional: dried rosemary, garlic powder, chopped olives, etc
1) In a large bowl, mix yeast and salt into the lukewarm water. With a wooden spoon or your hands, mix in flour until combined. The dough will be loose. Cover with a clean towel and let it rise at room temperature for at least 2 hours.
2) After 2 hours, cover the bowl with plastic wrap and refrigerate the dough overnight (the dough can be kept in the refrigerator for up 2 weeks). When you are ready to bake, sprinkle some flour onto a clean surface. Divide the dough into 4 pieces with a knife. At this point you can mix in your fillings to the dough if you wish. With your hands, create each piece of dough into a round. Place the rounded dough onto a surface sprinkled with cornmeal. Let each dough piece rest for 40 minutes.
3) Place a pan on the bottom of your oven. You will need a pan that is big enough to hold around 2 Cups of water. Place a baking stone or nonstick pan in the oven and turn the temperature to 450 degrees. Heat the stone or pan for 20-25 minutes.
4) Dust the top of each piece of dough with flour and score/slash the tops three times with a sharp knife. Transfer the dough (I was able to bake 2 at a time) onto the heated stone or pan. Pour 2 Cups of water into the pan in the oven and place the dough in the oven. Try and close the oven door quickly, you want as much steam as possible to stay trapped in the oven! Bake until browned, about 30 minutes. Repeat these steps for the other loaves.
It’s as easy as that! Homemade bread! Nothing beats the smell of fresh bread throughout the house.
-Cara and Abner