Easy Bread Recipe
User Reviews
5
Easy Bread Recipe
Description
The Easy Bread Recipe involves mixing all-purpose flour with active dry yeast, salt, and warm water to form a sticky, wet dough. After letting it rest covered at room temperature for about 2 hours for the first rise, the dough is gently shaped and placed seam side down in a cast iron skillet lightly dusted with cornmeal to prevent sticking and add crust texture. A second rise follows, ranging from 30 to 90 minutes depending on available time, which affects the bread’s chewiness and flavor development.
Before baking in a hot oven at 450°F, the loaf is scored to help with expansion. Placing a pan of water on the lowest rack adds steaming conditions that enhance crust formation. The final bread typically has a chewy interior and a crisp, golden crust with the subtle texture from cornmeal if used. This bread is versatile and appropriate for a variety of meals.
The dough’s sticky nature requires careful handling to preserve oxygen bubbles, important for light crumb texture. The rise times can be adjusted to suit time constraints without adversely affecting the bread’s quality. Additions like shredded cheese or fresh herbs can be incorporated into the dough for flavor variations. The recipe can be doubled, and dough can be refrigerated after first rise for up to one week for flexible baking schedules.
Ingredients
- 2 ½ cups all-purpose flour additional for dusting
- 1 ¼ teaspoon active dry yeast
- 1 teaspoon salt
- 1 ¼ cup water 125°F, very warm
- 2 teaspoons cornmeal optional
Instructions
- Grease a 10-inch cast iron skillet or pan. Sprinkle with 2 teaspoons of cornmeal and set aside.
- Whisk flour, yeast and salt in a large bowl.
- Add the warm water and stir to combine. The dough will be very sticky and wet.
- Cover the bowl with plastic wrap and let sit at room temperature for 2 hours.
- Sprinkle the top of the dough flour and rub your hands with flour. Turn the dough onto a floured surface (I use parchment paper). The dough will be extremely sticky, sprinkle flour on the underside and gently fold in the sides to create a ball (it'll be delicate and a bit flat).
- Place seam side down in the prepared pan. Dust the top with additional flour if needed and cover with a towel. Let rise 30-90 minutes. *see note
- Preheat the oven to 450°F.
- Score the bread, about 1/8-inch deep 2-3 times.
- Fill a baking dish or small pan with about 2-inches of water and place it on the bottom rack of the oven.
- Add the cast iron pan with the bread to the middle rack of the oven. Bake 24-28 minutes or until golden. Cool on a wire rack before slicing.
Notes
- Nutrition info applies to one quarter of the loaf.
- You may add shredded cheese or herbs to the dry ingredients for added flavor.
- The second rise can be from 30 to 90 minutes; a longer rise increases flavor and chewiness.
- Handle the sticky dough gently to maintain air pockets important for crumb texture.
- Adding water to a pan in the oven creates steam, improving crust quality.
- The dough can be doubled and halved for refrigerated storage up to one week after first rise; chilled dough requires at least 60 minutes for second rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300 | 15% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 4mg | 0% |
| Potassium | 123mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 0.2g | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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