My first (and I’m a 30 year old foodie) successful yeast bread!

I’ll go into details tomorrow.  But I wanted to jot down that I have FINALLY made a good (possibly great) yeast bread.  And to add insult to injury, it was the EASIEST recipe I’ve ever tried in my life!

MMMMMMMMMM!!!!!

*I need to preface and qualify this posting with a warning.  If you cannot make this bread, you are a failure at life (I kid).  I’m sorry to be the one to tell you but I have tried and failed miserably with yeast breads all my life.  They have been that one thing that I go back to year after year and think maybe, just maybe this will be the time I succeed and make something that’s not too flour-y tasting, too dense, too doughy, too mealy.  This is the first and only perfect yeast bread I’ve ever made AND it was my first attempt at this recipe.  I’ve never, ever made this bread before tonight!  There are other breads that I have tried over and over for days in a row thinking a bootcamp scenario would be fruitful.  Never was.  If you hate yeast breads or find yourself a failure, give this one a try.  You may just renew your faith in yourself like I did!  I can’t wait to make this as gifts so people think I’m some amazing baker!  lol!

Updates and variations can be found here

Dump the dry ingredients into a bowl.  Give them a quick stir (don’t sweat it too much. I totally forgot this part this morning).  Dump in the water.  Cover the bowl (NOT the dough like you would with some breads) with plastic wrap and leave it alone till you wake up in the morning (or make this first thing in the morning to have a hot bread with dinner)

  • 3 cups unbleached all purpose flour
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon yeast
  • 1 1/2 cups water
Let the ingredients do their thing for at least 12 hours.  When you wake up, set your oven to 450 and get a large pot ready.
The source for this used a LeCreuset enameled pot.  I don’t have anything so nice so I used my glass casserole/roasting pan.  You need SOMETHING with a lid.  If you’re using glass like me, I strongly recommend you put it into a cold oven and let it warm with the oven so you don’t shock the glass.
So, what I did was toss the dish and lid into the oven, let it preheat to 450, then set the timer for 30 minutes.  If using metal, you would just preheat then toss in the dish and set the timer.  As soon as your 30 minutes starts, dump your dough out onto a HEAVILY floured surface.  I cannot stress that enough!  This stuff is STICKY!  There’s no such thing as too much flour when working with it.  Flour your hands heavily as well and form it into a roundish (or oval if using an oval pot) shape then cover with the plastic wrap you used on your bowl.  When your 30 minutes is up, take out your dish, drop the dough ball inside, put the lid back on, and put it all back in the oven for 30 minutes.  That’s it!  In 30 minutes you will have some of the best crusty, artisan bread you’ve ever tasted!
Now, look back up at those ingredients and tell me you can get a better loaf at the store for what this bread would cost you!  uh huh…exactly!
I’m going to be making this bread often.  And in many variations, I’m sure.  So I’ll do my best to keep my adventures updated.
Updates and photos can be found here
Adjustments:
  • Reduced the salt to 1 tsp.  The first batch was a little on the salty side.  Especially if you intend to eat it with anything salty.
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