More from the soup party.
I promised more and I fell down on the job. I had a handful of writing deadlines and a little boy’s third birthday, all of which is awesome, but time-consuming. Now I’m back on track and although I didn’t have the chance to post this bread recipe, I did have the chance to make it. That should tell you how easy it is.
There’s something that makes you feel very accomplished when you make your own bread. And others are always so impressed by it. But I found this recipe (I love you, Pinterest), halved it and learned a few things along the way. Shaping loaves or rolls is something that comes with practice, I suppose. The second batch were certainly better shaped than the first. So far I’ve done Portugese-styled rolls for the soup party and a loaf of bread to accompany a spaghetti dinner. Make this recipe.
No-fuss no-muss bread
- 1 1/2 cups lukewarm water (about 100 degrees)
- 1 packet granulated yeast (I use rapid rise)
- 2 1/4 tsp kosher salt
- 3 1/4 cups unsifted, unbleached all purpose white flour
- Throw ingredients in a stand mixer with paddle attachment. Mix on low speed until combined. (If you don’t have a stand mixer, throw everything in a large vessel — plastic container, glass bowl, whichever — stir until combined)
- If using a mixer, pour dough into a larger container to rise. Cover container, but not airtight — poke holes in plastic wrap or leave lid unsealed. Rise at room temperature for about two hours. Dough will begin to collapse or flatten on top. You can use some or all of the dough at this point, or store it in the refrigerator for up to two weeks.
- Sprinkle the surface of the dough and your hands with flour to prevent sticking. Cut pieces into the desired size (I made 12 rolls, or you can do two one-pound loaves). Watch the linked video above for a tutorial on shaping loaves, but in a nutshell, shape it in a ball and pull the top tight. Place on a piece of parchment or pizza peel and let rise 30-40 minutes (while the oven heats up).
- Heat your pizza stone (or cookie sheet) in a 450-degree oven for at least 20 minutes. On the shelf underneath, place an empty baking dish.
- With a sharp knife or razor, slash the top of the roll or loaf with a cross, hash or parallel lines. Slide the bread onto the hot stone or sheet. Pour water into the empty baking pan. (The steam is going to give you a crusty shell on the bread.) Bake, with the oven closed (no peaking, keep that steam trapped!) for 30-35 minutes until the crust is a golden brown.
- Allow the bread to cool before serving.