Recipe: Easiest loaf of bread
I tried breadmaking this weekend as I wanted some warm, crusty bread to go with my store brought pesto sauce. I dread any recipe that has active dry yeast ingredient in it as I always end up killing the yeast one way or another. Not with this recipe technique! The dry yeast will survive and you will get a nice pillowy rise and rustic bread texture when it’s all baked.
Check out the recipe below.
King Arthur's Easiest Loaf of Bread Recipe
Yield: 2 loaves
An easy and straightforward bread recipe that that is perfect for baking newbies
Ingredients
Instructions
- Measure flour, sweeping off any excess.
- In a large bowl (or stand mixer), stir all dry ingredients together except the cornmeal. Mix until everything until dough becomes rough.
- After kneading by hand or beater paddle, turn dough into lightly floured surface using some of the additional 1/2 flour. Fold-press-rotate the dough with rhythmic, rocking motion for about 6 minutes until dough is bouncy and smooth.
- Place the dough in a lightly greased bowl. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours.
- Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough.
- Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan with cornmeal.
- Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake.
- Towards the end of the rising time, preheat the oven to 450°F.
- For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.
- When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.
- Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.
- Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.
- Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.
- Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.
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