FRESH. BAKED. BREAD. (and some olive oil. mmm)
Homemade bread. Without a bread maker?! Yes, you read right! I cannot tell you how obsessed I am with this super quick and simple bread recipe. It has changed the way I cook, and has certainly changed the way I buy groceries (in a good way). :)
Basically, whenever there aren't leftovers for Ryan and I to bring for lunch the next day at work, I always resort to making us sandwiches instead (insert my fav Veggie Sandwich recipe here) and whenever I make soup- which is probably like twice a week because it's my favorite thing ever- Ryan always likes bread with his. I'm not talking one or two pieces. He literally can eat a whole loaf in one sitting! Sucha fatty.
So as you can imagine, my weekly grocery shopping turned into making several trips to Whole Foods and Dean & Deluca on my way home from work most nights to pick up whatever I needed for our lunch sammys the next day, just so I knew the bread was always a fresh loaf. By the way guys, most of these breads you're buying from your favorite brands (EVEN the organic ones), are loaded with ingredients you just don't need. Like a ton of sugar! Did ya know that??
I'm happy to say my bread contains no sugar, and only a whopping 4 ingredients (+ water but that doesn't count)! It tastes even better than your favorite local bakery, and will save you a ton of money (and time)! If I know I'm making something with bread the following night, I'll quickly throw the dough together in a total of about 5 minutes, and let it hang til the next day when I'm ready to bake and eat. THAT EASY. Thank you food52 for introducing me to yet another classic fav!
Please don't forget to share & subscribe below! Thanks!! xx S.
|Vegetarian • Vegan|
I N G R E D I E N T S:
- 1 1/2 cups + 2 Tbs of all purpose flour
- 1 1/2 cups + 2 Tbs of Bread flour
- 1 tsp of active yeast
- 1/2 Tbs of Kosher Salt
- 1 1/2 cups of warm water
COMBINE: Begin by adding your flours, yeast, and salt together in a large mixing bowl. Whisk well so evenly combined, and now slowly add in your warm water. With a wooden spoon, gently fold all together so the dough begins to form. It's totally okay if it's lumpy- it will smooth out when it rises! Remember, this is a simple version ;) Cover with plastic wrap or a towel, and put it in a warm spot in your little apartment for 5 hours. (Note: at this point after it's risen for 5 hours, you can totally put it in the fridge covered for up to 2 weeks, if you're not ready to bake in that same day).
DOUGHHHHY: After about 5 hours, you'll notice your dough has really grew a bit (and doesn't look like that clumpy ball you formed and let hang)! On a super floured surface, take your dough out of the bowl but maybe use a rubber spatula as it is very sticky. Gently knead your bread for just a few seconds with some additional flour just to get it less sticky/more manageable, and remove any little lumps that may be present. NOW, in a greased bread tin, plop your dough in and cover again for about 45 minutes to an hour. Make sure it's again kept warm with a dish towel, and in a warm spot so it can really grow (it should rise to be almost double in size).
COOK!: Preheat your oven to 450° fahrenheit right before your bread is about done rising. Once the dough grew some more and the hour is up, we're ready to bake! Lightly dust the top of your loaf with some flour, score with a knife, and pop it in the oven uncovered. Let it bake for 30-35 minutes, until golden but careful not to burn it! Take it out, let bread cool- and serve! (I prefer to enjoy my bread fresh outta the oven, but who doesn't?!)