So much about this bread is kind of crazy. And in the best way of crazy possible. There is no kneading. It is baked IN A GLASS BOWL. Earlier this week there was a sneak peek of the loaf pictured with super fast kale & sausage soup. For carb-lovers like me, if there is bread in eye-sight, everything else kind of fades to black. (Don’t ditch the soup, though. It is excellent with the bread.) This is a very fast bread and my favorite one to make with commercial yeast.
EASIEST HOMEMADE BREAD EVER
Makes 1 loaf
2 cups flour
1/2 cup whole wheat flour
1 teaspoons salt
1 cup warm water
2 teaspoons sugar
1 teaspoon active dry yeast
1 tablespoons butter
Stir together flours and salt in a mixing bowl (not the glass bowl you will bake in). In a small bowl, (also not the one for baking), water, sugar, and yeast. Allow to sit for 15 minutes. Stir yeast mixture and pour into flour. Mix until a dough forms. Cover bowl with a towel and let rise for 2 hours. Preheat oven to 425 degrees. Butter the sides of an approximately 1.5 liter glass bowl (this one is used for baking!). Transfer dough into bowl. Bake for 10 minutes. Reduce heat to 375 degrees and bake for 20 minutes.
- 2 cups flour
- ½ cup whole wheat flour
- 1 teaspoons salt
- 1 cup warm water
- 2 teaspoons sugar
- 1 teaspoon active dry yeast
- 1 tablespoons butter
- Stir together flours and salt in a mixing bowl (not the glass bowl you will bake in).
- In a small bowl, (also not the one for baking), water, sugar, and yeast. Allow to sit for 15 minutes.
- Stir yeast mixture and pour into flour. Mix until a dough forms. Cover bowl with a towel and let rise for 2 hours.
- Preheat oven to 425 degrees. Butter the sides of an approximately 1.5 liter glass bowl (this one is used for baking!).
- Transfer dough into bowl. Bake for 10 minutes. Reduce heat to 375 degrees and bake for 20 minutes.
Adapted from Alexandra’s Kitchen
