As we all start to adjust to the limitations of our new “stay at home” routine, one thing that I have noticed is a sharp rise in the number of you requesting more information on bread making. For me, bread is therapy. The mixing, the forming, the baking, and finally, the sampling of a warm slice slathered in butter, are all so satisfying! So, it almost goes without saying that I am so glad that more and more of you are trying your hand at this wonderful and rewarding part of baking.
If you have never attempted baking a loaf of bread before, this “bread in a pot” recipe is for you. If you are a confident baker and just want to have a fresh bread for dinner tonight without fussing too much about it, this recipe is for you too! I scaled my recipe for the rustic Easy no-knead bread from a few years back and simplified it even more, so you now can make a smaller loaf.
Three ingredients are all you need for this easy bread recipe: all-purpose flour, yeast, and salt. Most important, there is no kneading required, so, really, there is no excuse not to attempt making this bread this weekend.
Step by Step photos: Get all your ingredients ready. Mix all the ingredients in a bowl. Form a dough, cover it and let it rise. Dough rested and ready to bake. Form a ball of dough and place it on parchment paper. Place it in a preheated pot with a lid and bake it. When the bread is ready, remove it from the oven and let it cool.
Now that you know the easy steps of making this foolproof “bread in a pot” recipe, I really hope you will try this easy recipe and maybe even make it your baking project this weekend!
Foolproof “Bread in a Pot” 5.0 from 2 reviews Foolproof "Bread in a Pot" Recipe Save Print Prep time 5 mins Cook time 40 mins Total time 45 mins Easiest bread anyone can make - delicious crusty loaf of bread with soft, chewy crumb! Author: Marilena Leavitt Recipe type: Bread Serves: 8-10 Ingredients 3 cups All-Purpose or bread flour 1 tsp. instant yeast 1½ tsp. sea salt 1½ cups water Instructions Measure out your ingredients and warm the water to lukewarm (about 110°F). Whisk the flour, yeast, and salt together in a large bowl. Add the water to the dry ingredients and mix until the flour is just incorporated. The dough will feel a little wet; do not worry about it and do not add more flour to compensate. Do not knead the dough. Cover the bowl with a towel and leave it on your counter for 6-8 hours. It should double in volume by that time with some bubbles forming. Turn on the oven to 450°F. Place a covered, 6-quart Dutch oven (like Staub or Le Creuset or Lodge) or a large ovenproof pot (like an All-Clad) in the oven, and heat it for 30 minutes. In the meanwhile, sprinkle a work surface with some flour. Flour the top of your dough and your hands as well. Scrape the dough out of the bowl and onto the work surface. Shape the dough into a round shape, folding the sides inwards to form a ball (you can use a dough scraper for this, if you have one). Lift the dough ball and place it (seam down) in the middle of a large piece of parchment paper. Let is sit, covered with a towel while the pot heats in the oven. Open the oven, slide the rack towards you and carefully remove the lid from the hot pot. Lift the dough and the parchment pepper together and place them in the middle of the pot, making sure not to touch it--at this point, the pot will be piping hot! Re-cover the pot with the lid and bake for 30 minutes (during this time the steam trapped inside the pot will make the dough rise before the crust sets). Uncover the pot and bake for an additional 10-15 minutes, or, until the crust turns golden brown. Remove the bread from the Dutch oven or pot, place it on a rack, and let it cool down for 15 minutes before slicing it. Notes 1. Even if you do not have a Dutch oven or a 5-quart pot with a lid, you can still make this bread. Substitute by placing a heavy-duty cake pan, or a medium-size cast iron skillet in the oven while the oven preheats. When ready to bake, fill a small pan with boiling water, then slide it into a corner of the lowest shelf of the oven. Quickly place the parchment paper and the dough in the cake pan and shut the oven door. This is another way to create a nice steam for your bread in the oven.
2. If you do not have instant yeast, you can use active yeast instead. Dissolve the yeast in the water and add it to the mixture of flour and salt. Proceed with the recipe. 3.5.3240 THANK YOU FOR READING AND FOLLOWING ALONG
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