Making bread always seems like a lot of work, a lot of patience and a lot of coddling yeast in hopes that it will do its magic. I’m not really into that sort of recipe (or into having that sort of patience). But there is something extra special about eating a delicious, salty, crusty on the outside, soft on the inside bread and say that it was made by your own two hands. This recipe is tried and true and has NEVER failed me. High altitude, low altitude, mismeasured the salt, did I put enough water in the bowl?, I’m just gonna use the whole packet of yeast instead of measuring it, type of bread. It’s perfect, super simple, forgiving, doesn’t take much time (actually barely any time at all) and is to die for delicious!
3 cups flour (white, wheat or a mix of both)
3/4 tablespoon salt
3/4 cup tablespoon yeast (I just use the whole packet)
1.5 cups warm water
Mix the warm water and the yeast together and let them get to know each other for a few minutes (I usually just mix them gently with my fingers and wait for the water to get cloudy).
Then add the salt.
Next, measure out the flour into a bowl and add the salt/water/yeast mixture and mix it with your hands. See the bubbles…that’s the yeast getting to work!
Mix this with your hands until the flour is thoroughly blended and there are no lumps.
Loosely cover it with a towel or fabric napkin for 2-5 hours on the countertop. The colder it is, the more time it may need.
These 3 hours will cause the dough to rise, so make sure your bowl is large enough.
Then put it into the refrigerator (covered) for at least 3 hours (you can keep it for up to 3 weeks as dough in your fridge and bake little rolls at will).
On Baking Day:
Pull out as much dough as you want to cook (I always make little rolls throughout the week-or as long as it lasts) and let it sit, uncovered, for 40 minutes.
After that’s done, bake it for 24-28 minutes at 450 degrees.
Lastly…butter it up, EAT and ENJOY!
Let me know if you try it!