I’m not going to lie folks, after making this loaf of bread this afternoon, I have decided to moonlight as an artisan bread baker on the side. This bread is perfect: crusty on the outside and light on the inside with tons of air pockets and cragulations. Rob was the ultimate taste tester because he tries to avoid carbs as much as possible. As he buttered his fifth slice of bread, dreams of my new side hustle filled my head. It’s seriously that good y’all. The best part? It’s so easy that even a Suburbanette can make this bread!
If you have ever purchased a loaf of bread from the supermarket and looked at the ingredient list you will be shocked to see all of the unpronounceable additives that are used to make the item shelf-stable. Not so farm fresh at all! This bread is super simple: add yeast, flour, water, and salt and bam! It’s so rustic, I could picture Jesus breaking bread with something like this back in the day.
I jacked this recipe from Simply So Good, a Grandma from Utah with four kids owns this blog so you KNOW it’s got to be good. Check out her site for more tips…she and her blog following have been perfecting this for years!
Also in between mixing together my ingredients and letting my bread rise I got my very first DSLR camera. So halfway through this post you will have a few lovely photos to accompany this blog post.
1. In a mixing bowl, whisk together 3 cups of all-purpose flour (I use organic, unbleached because I’m high falootin’ like that), 1/2 teaspoon rapid rise yeast, 1 3/4 teaspoon kosher salt.
2. Add 1.5 cup of cold water and mix with a wooden spoon until everything is incorporated.
3. Set aside and put plastic saran wrap over the bowl. Leave out for 12 – 18 hours.
4. Come back to your bowl and gawk at how high the dough has risen! Mine doubled in size. Woop!!!
8. Put bread on a floured surface and gently form it into a round mound. Add saran wrap and let sit for another thirty minutes.
9. Heat oven to 450 degrees and add cast iron pot or other oven safe covered dish to oven to pre-heat.
10. When thirty minutes is up, put bread mound on a piece of parchment paper (to prevent sticking) and into the pot it goes.
11. Cover with lid and bake in oven for 30 minutes. This was my first time using my sunshiney cast iron pot that my aunt got me for the wedding. Look how happy it looks!
12. It’s time for the big unveiling! Open the pot lid and check out all of your handiwork. The bread should have puffed up as well. Bake uncovered for another 15 minutes to brown the crust.
13. Ta-da! Your bread is done! Remove from oven and let cool. Or if you are like me burn your fingers while you are cutting into it because you just can’t wait! What’s the point of eating homemade bread if it’s not poppin’ fresh and hot out of the oven?
14. Share the fruits of your labor with a loved one and pat yourself on the back. Congratulations, you are officially an artisan bread maker!