Easy Homemade Bread
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Easy Homemade Bread calories by ingredient
Introduction
Even if you have never made bread before, you can make this. It's so easy! And much more delicious and healthy than store-bought bread! Even if you have never made bread before, you can make this. It's so easy! And much more delicious and healthy than store-bought bread!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 Salt
1.5 C lukewarm Water
2 Tbsp Olive Oil
Directions
-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.