Easy Homemade Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 C Bread Flour (or all-purpose, but it will affect quality a bit)1 packet Active Yeast (.25 oz)1.5 tsp Salt1.5 C lukewarm Water2 Tbsp Olive Oil
-Mix your dry ingredients together in a bowl (Make sure it’s big enough for the water to fit AND for the bread to double in size)
-Add water and stir until it’s a doughy mass (doesn’t need to be perfect so don’t go crazy!)
-Cover the bowl with plastic wrap held on by a rubber band OR just buy some of those plastic wrap bowl covers with the built-in elastic, like I did.
-Leave it out on the counter (but out of reach of curious pets!) for 4 hours, moving it to the fridge if you want it to sit longer (apparently it’s better if you let it sit a day or two)
-Clean your counter off & coat it in a thin sheen of olive oil
-Flip your dough onto the counter and fold it over a couple of times.
-If it’s been refrigerated, let your dough sit for at least 30 min, covered in plastic wrap, till it drops to room temperature (keep an eye on pets!)
-Meanwhile, move your oven rack to the lower 1/3 of your oven and preheat it to 450*
-Place a big (Oven safe!) pot or dutch oven with lid in the oven to preheat as well. For flatter bread, use a wider pot and vice versa.
-Carefully remove the pot from the oven and put your dough inside. Put the lid back on and place it in the oven again.
-Bake for 30 min, covered. Then, remove the lid and bake up to an additional 15 min. Keep an eye on the uncovered bread so it doesn’t burn!
-Flip your bread onto a wire cooling rack and let cool completely before slicing!
Serving Size: can be sliced into about 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TIFFERM.
-Add water and stir until it’s a doughy mass (doesn’t need to be perfect so don’t go crazy!)
-Cover the bowl with plastic wrap held on by a rubber band OR just buy some of those plastic wrap bowl covers with the built-in elastic, like I did.
-Leave it out on the counter (but out of reach of curious pets!) for 4 hours, moving it to the fridge if you want it to sit longer (apparently it’s better if you let it sit a day or two)
-Clean your counter off & coat it in a thin sheen of olive oil
-Flip your dough onto the counter and fold it over a couple of times.
-If it’s been refrigerated, let your dough sit for at least 30 min, covered in plastic wrap, till it drops to room temperature (keep an eye on pets!)
-Meanwhile, move your oven rack to the lower 1/3 of your oven and preheat it to 450*
-Place a big (Oven safe!) pot or dutch oven with lid in the oven to preheat as well. For flatter bread, use a wider pot and vice versa.
-Carefully remove the pot from the oven and put your dough inside. Put the lid back on and place it in the oven again.
-Bake for 30 min, covered. Then, remove the lid and bake up to an additional 15 min. Keep an eye on the uncovered bread so it doesn’t burn!
-Flip your bread onto a wire cooling rack and let cool completely before slicing!
Serving Size: can be sliced into about 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TIFFERM.
Nutritional Info Amount Per Serving
- Calories: 130.7
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 291.5 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 0.0 g
- Protein: 4.1 g
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