Baking bread, you take some flour, yeast, salt and water, these are the only ingredients you really need. Now there are a variety of flours to choose from but other than that the rest is a measure away from a steaming hot loaf of the most delicious bread.
- Mixing bowl with lid
- Wooden spoon
- Measuring spoons
- Measuring cups
- Pot with lid (I use cast iron, others use ceramic, just be sure it is OK with high temperatures in the oven. Please, and I repeat please, be very careful handling this extremely hot pot!
- 3 cups of Ffour
- 1-1/2 tsp of salt
- 1/4 (heaping) tsp of Yeast (regular)
- 2 cups of warm water (between 105-110 deg)
- Measure 3 cups of flour and add to mixing bowl
- Add the salt and yeast
- mix well to blend ingredients together
- add water mixing in all dry ingredients
- cover with lid
Let this sit in a warm place for at least 12 hours and up to 24
After it has set, you will take some flour and sprinkle it on a board or counter top, take the dough and pull it out of the container and let it “plop” down onto the flour. Generously top the dough with more flour, cover with plastic wrap and then a towel.
Let this rise for another 2 hours.
At about 1-½ hours in, have your oven preheated to 475 degrees, put the pot w/lid into the oven and let it heat for 30 minutes.
When the pot has been heated, take it out of the oven and add the dough. (when picking up the dough form it into a ball by tucking it under). Remember to be extremely careful handling the hot pot.
Put the lid back on and set it in the oven for the remaining 30 minutes. After your timer goes off, take the lid off and cook the bread for another 15 minutes. When the time is up, take the pot out of the oven.
Using pot holders tip the pot on it’s side and dump the bread out onto your hand. Set this on a cooling rack for about 15 minutes before you cut into the loaf.
Most of us love fresh baked bread and this is such an easy way to have it on your dinner table as often as you like with minimal effort. In my home I make a new batch every night and sometimes I make a double batch for a much larger loaf.