I love baking. But to be honest I am not great at it. I love the “pinch of this, dash of that” style of cooking. Which doesn’t work well with the chemistry required in baking. Today I got a wild hair to bake bread and in a crazy plot twist… I didn’t screw it up. It was crunchy on the outside and chewy inside. Dang, I’m good.
4 INGREDIENT bread
- 3 cups AP flour
- 1 3/4 teaspoon kosher salt
- 1 packet rapid yeast
- 1 1/2 cup water
Tools: Cast iron coated dutch oven
Mix flour, salt and yeast together in a large bowl. Mix in the water and an ugly, loose dough will form. Plop that dough into a bowl that you have spritzed with cooking spay and cover with a cooking towel. Allow this dough to proof and rise at room temp until it doubles in size. Don’t think in terms of time- think in terms of is this ish 2x as big as when I started.
Once your dough has doubled preheat your oven to 450 degrees. Place your dutch oven in the stove for 30 minutes. While the pot is heating, punch down your dough and dump it out onto a floured surface. (Mine was hideous.. I was certain this was the end. Don’t give up.)
Dust the top with flour and kneed until a ball forms. Cover with the towel until the dutch oven is ready. (Mine looked legit. Still anticipated failure.)
Drop the ball into the dutch oven and put the lid on. Bake for 30 minutes then remove the lid and bake for an additional 15 minutes.
I made bread. Boom.