Admittedly, this is the first baking endeavor I’ve taken in almost two months. I also haven’t even tried this bread- I made it for my friend, and I haven’t heard his thoughts yet on how it turned out. I’ll be sure to update y’all when he tries this bread and tells me what he thinks.
In the past, I’ve made several variations of this bread, but in different forms. The first time I made easy no-knead bread, I divided the dough into two miniature loaves. The next time, I made pizza dough. And the third time, I made breadsticks, which I think definitely turned out the best. Today, I decided to make one giant loaf, which is something I have never undertaken before. This bread is only four ingredients- bread flour, instant yeast, warm water, and salt. I also sprinkled some dried garlic and rosemary on top before I baked it, but you could use whatever you like to garnish.
I first combined three and a half cups of bread flour with a packet of instant yeast and 2 teaspoons of salt. After combining all of the dry ingredients, I made a well in the middle of the bowl and poured one and a half cups of warm water into the hole. I then used my hands to mix the ingredients together and fold them in until I had a sticky, doughy lump.
It’s noteworthy to add that I sort of spitballed this entire recipe. It’s a combination of several bread recipes I’ve tried, and I simply curated the measurements to a level that I felt made the most sense. So please don’t think of this as a fool-proof recipe; I promise that I have no idea what I’m doing!
After the dough looked thoroughly mixed to me, I covered it in plastic wrap and let it sit in the bowl to rise for about an hour. You can definitely let it rise for more time than that, but I was in a bit of a rush. Most standard break-baking recipes will recommend you let it sit for 6-8 hours. Girl, I have ADHD. I don’t have the time or patience for that!
After about an hour, I went back to the bread and folded/kneaded it a few more times to get it smoother and softer. It had also doubled in size by this time, which is exactly what I was hoping for. After kneading it for about 2-3 minutes, I placed the dough into a bread tin lined with parchment paper and covered it in plastic wrap again. This time, I let it sit for an additional 45 minutes.
When I returned after the 45 minutes was up, I cut three half-inch slits into the top of the dough to help it rise better. I also sprinkled it with all-purpose flour and the rosemary garlic mix to give it some more character. With my oven preheated to 450 degrees fahrenheit, I was now ready to bake my bread!
I baked the bread for about 25 minutes in the oven. It rose surprisingly fast and I was so relieved to see it come out of the oven looking crispy, puffy, and light. I obviously didn’t cut into it because I was gifting the loaf to someone else, but I have full faith in the bread that it will taste delicious and artisan. I wrapped it up in some parchment paper and yarn, and wow, what a pretty package.
Thank you for joining me for another episode of ✨bread.✨ Let me know if you guys try this super thrown-together, lazy-baker recipe, and if it works out for you, too! I will definitely let you know what the final thoughts on the taste and texture of this bread are when I have an answer.