easiest staple bread recipe

This recipe was given to me by my friend Erika and it is such a good everything bread. You’d think it’s sourdough it’s just that amazing. I’ve deviated a little from the original instructions to be exactly what I love.

There are a few do’s and don’ts but it is so easy I don’t need the ingredient list or instructions anymore.

Letting the yeast rise, yes it’s annoying but you really need to do it to make sure your yeast is good. You’ll know it’s ready when there’s a nice thick layer of foam. Those little seed looking things will puff up and turn into foam. Usually takes about 10 minutes.

Tip when mixing flour in, make sure the dough isn’t dry

After it has sat 3-10 hours, you’ll nead… to do some stretch and folds. Maybe 3-4 times and then tuck in the edges so w have some surface tension and score the top with a knife/scorer.

Then when it comes time to bake this is what it should look like when you put it in, halfway through, and when finished.

important note: try not to cut into it for 20-30 minutes. The inside is technically still cooking even after it’s out

fun note: you can add literally anything to this bread before you bake it, cheese and bacon? Jalepenos? Go for it! Add any of those ingredients after it’s sat the 3-10 hours, but before you dump it out of the bowl. Just knead it in

All Things Charlee

Easiest Staple Bread No Knead

This bread is very versatile and you can use it as a base for whatever fun creations you want to make. Keeps for about 3 days

Print Recipe Pin Recipe

Cook Time 40 minutes mins

Total Time 4 hours hrs

Ingredients Equipment Method

Ingredients

  

• 1 packet active dry yeast
• 1.5 cup lukewarm/warm water
• 3 cup Bread flour
• 1 tbsp sugar, maple syrup, or honey
• 2 tsp salt

Equipment

• 1 oven
• 1 Dutch oven or large ish oven safe pot with lid
• 1 mixing bowl
• 1 measuring cup
• 1 silicon spatula/spoon

Method

 

Getting it started

1. In a mixing bowl put 1.5 c warm/lukewarm water (not hot it will kill the yeast), 1 tbsp sugar, honey, or maple syrup, and 1 packet of yeast. Swirl the bowl just a little soit’s not just sitting on top.

   After the yeast has bloomed (the yeast will turn thick and foamy it takes about 10 minutes) you can dump in your 3c bread flour and 2tsp salt. Fold the flour in. If it’s still dry, add in tablespoon by tablespoon of more water until it’s more hydrated. You can find my examples above in the blog post of what it should and shouldn’t look like.

   Let it sit at minimum for 3 hours and I’ve also let it sit overnight, whatever works best for you.

After it’s risen

1. Preheat your oven to 425 F and put your empty Dutch oven in the oven.

   By now your dough should have at least doubled in size. It should be nice and bubbly and probably smells like alcohol a little bit.

   Cover your working surface in a good sprinkle of bread flour (if you’re using your countertop be sure to clean it good first!!)

   Using a silicon utensil pick and scrape at the sides of the bowl as you’re dumping it onto the floured surface. It should fall right out of the bowl but the edges might need a little help.

   Cover outsides of it in flour so it’s not stick.

   Using your hands form a rectangle type shape and by one end hold it up in the air and stretch it out. When you set it back down fold the dough in half “hamburger style” as they would say when i was a kid. Repeat this 3-4 times

   Then on your last fold, almost fold it over too much and start tucking the ends under to make a bread ball shape and making surface tension.

   Carefully put your bread ball on a piece of parchment paper. Tear off any super long edges because it could be a fire danger in the oven.

   Score your bread with a knife, razor or scorer if youre fancy. I don’t have one yet. This gives the bread space to expand

Baking the bread

1. By now your oven should be preheated, take out your Dutch oven, and using the corners of the parchment light the bread into the Dutch oven.

   Put the lid on and set a timer for 25 minutes.

   After 25 minutes remove the lid and put it back in the oven for 15 minutes. It should be golden and crispy. If not try another few minutes.

   Wait for at least 20 minutes to cut into the bread because it’s technically still cooking even after you take it out of the oven.

   This stays good for typically about 3 days. I’m sure you can freeze it but it’s so easy i don’t feel the need to freeze it.