I’m always looking for an easy way to make bread that doesn’t require me to knead it, wait, let it rise, knead it again, let it rise again, bake it.
Personally, I forget about my bread, and when I finally do remember it, it’s tripled in size and out of control.
It still tastes good, don’t get me wrong, but then I forget that I have to in fact bake it, and then dinner’s late.
I know the simple answer is to simply set a timer, but that’s too planned and organized for me.
This bread, however, was so easy it’s borderline stupid.
Because! It requires four ingredients (well technically five if you count the cornmeal that you use later) no mixer, just a bowl, a wooden spoon and 12-18 hours.
This is the best bread that, if you remember to do so, you make it the night before and that way, you can have it fresh for dinner.
You simply mix it, let it rise for 12-18 hours, mix it with some corn meal, let it rise again and bake it. BAM – done.
I baked mine in this: a cast iron dutch oven, though if it can handle the temperature, you can also use a pyrex bowl with a lid.
Here’s how to do it!
recipe from Betty Crocker Cookbook
3 cups flour
1/4 tsp yeast
1 1/4 tsp salt
2 cups water, room temperature
Cornmeal for sprinkling
In a large bowl, mix the dry ingredients. Pour in the water and with a wooden spoon, mix the dough until it’s blended and sticky – about a minute.
Cover with plastic wrap and leave at room temperature for 12-18 hours, usually overnight.
When the dough is doubled in size and is bubbly at the top, it’s ready. Prepare a second bowl with cooking spray, some flour and some corn meal (just sprinkle) and scrape the dough into that bowl, then back into the other bowl with the same cooking spray, flour, cornmeal mixture and let rise for 2 hours.
After 2 hours, preheat the oven to 450 degrees and also the pot you’ll be baking it in. Once the oven is hot, remove the dutch oven, roll the dough into it and bake covered for 30 minutes. Then remove the cover and continue to bake for another 10 minutes, until the top is golden brown.
Remove from the pan and let cool on a rack.