Easy Yeast Bread
User Reviews
5
Easy Yeast Bread
Description
The recipe begins by mixing flour, yeast, sugar, and kosher salt to create a dough with just the right moisture—not kneadable but not runny—allowing gluten to develop during a long rise. The dough doubles in size over 2 to 3 hours in a warm place and develops visible bubbles indicating fermentation. It can be baked immediately or refrigerated for up to three days for later use, though cold dough may not rise as much before baking.
Baking is performed in a preheated Dutch oven at 450°F, which creates a steamy environment that encourages crust formation. The dough is gently shaped on a floured surface to retain bubbles, which contribute to an open crumb texture. This yields a loaf with a golden, crisp exterior and soft, airy interior suited for sandwiches or to be served alongside soups and stews.
Ingredients
- 3 cups all-purpose flour or bread, plus more for dusting
- 2 teaspoons instant yeast
- 2 teaspoons kosher salt NOT table salt
- 1 teaspoon granulated sugar
- 1 1/2 cups tap water about 130°F, very warm
Instructions
Make the dough:
- In a large bowl mix flour, yeast, sugar, and salt. Add the warm water, then using a wooden spoon mix until well incorporated. The dough will be wet, not kneadable, but also not pourable. Adjust with more water or flour if needed to get the right consistency.
Rise:
- Cover the bowl with cling wrap, and leave to rise in a warm (not hot) place for 2 – 3 hours, until it doubles in size, and the top is bubbly.
- After the dough doubles in size, you can either bake the bread immediately or refrigerate it for up to 3 days.
- If you refrigerated the dough, leave the bowl on the counter for one hour before baking it. The cold dough does not rise as well.
Preheat:
- Before baking the bread, preheat the oven to 450 degrees F. Also, while you preheat it, place it inside a dutch oven with the lid on for about 30 minutes.
Shape the dough:
- Sprinkle a work surface with 1-2 tablespoons of flour, and scrape the dough out of the bowl and onto the working surface. Sprinkle the top with 1/2 tablespoon of flour.
- Using a dough scraper, fold the sides inwards to roughly form a round shape, it will take 6-8 folds.
- Place a large piece of parchment paper next to the dough, and flip it upside down onto the paper, the smooth side will be facing up. Push it to the center of the paper and work it so it's round.
Bake:
- Carefully remove the hot dutch oven from the oven. And using the sides of the parchment paper, move the dough into the dutch oven. Cover with the lid.
- Bake it covered for 30 minutes, then 12-15 minutes uncovered or until golden and crispy.
- Cool on a wire rack for 10-15 minutes before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 468mg | 20% |
| Potassium | 113mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 0.4g | 1% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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