Tuesday, January 21, 2014

The Time I Made Bread

Yep!  It's true, I made bread.  And it was totally edible.  Actually, it was DELICIOUS and I loved it.

I did a no knead bread, because I think that might be where I go wrong a lot of the time.  So, I found a recipe (on Pinterest, obviously) and went to town.  Now that I have my beautiful Dutch Oven, I have a pan that can handle the heat, which is very important.  If you don't have a Dutch Oven, you could use whatever pot you have, just make sure it can handle being heated to 450.

For my first time, I figured I'd stay simple and just do a basic white loaf.  However, you can definitely play around with different add ins and what have you.  Some caramelized onions would be delicious, or maybe some cheese.  Or both.  Or olives....maybe I should go start on that second loaf.

No-Knead Bread - I Heart Eating (best blog name EVER btw...)

3 Cups All Purpose Flour
1 3/4 Teaspoon Salt
1/2 Teaspoon Yeast
1 1/2 Cup Lukewarm Water

Mix together flour, salt, and yeast.

Add water and mix, until it becomes incorporated.

Cover and set aside for 12-18 hours.  I actually ended up with more like 20, but it was fine.  It's just rising because science, but I think that next time I would make it overnight, so that I could bake in the morning.

See, it grows.  SO COOL!  Also, I moved the bowl to the other side of the kitchen, by the radiator, so it would be a little warmer.  I think everything grows better in the warmth.

When you're ready to bake, pre-heat your oven to 450.  After it's heated, put the pot in the oven and heat for 30 minutes.

HEAVILY flour your work space, then dump the dough out and shape.  Once it's shaped, place into a greased bowl for the remainder of the 30 minutes.

Drop the dough into the heated pot (be careful, burns are painful) and cover.  Bake for 30 minutes.

Remove the lid and bake uncovered for 10 more minutes.

Remove and place on a cooling rack to cool for as long as you can stand.  Then, dig in!

This bread is basically perfect, it has a soft interior and a crispy exterior.  I used this mostly for egg sandwiches, but I had a few slices of toast with toppings as well.  This isn't a fancy type of bread, so it's basically good for whatever.

Many people are super intimidated by making bread, but this method is really simple, you should give it a try. It's much cheaper, and infinitely more delicious, than what you'd get at the store.  And it's not full of all kinds of things that I can't pronounce, which is a lovely bonus.  It will mold more quickly than a grocery store loaf, but I wouldn't worry, it's not going to last that long.

Question of the Day:

What is your favorite kind of bread? 


  1. Saying hi from the SITS tribe! The bread looks delicious, I will have to try that recipe!

  2. The bread looks so yummy! I love the idea of no kneading. I have arthritis in my wrists which make it hard to knead dough. Will be giving this a try.

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