I have been baking this bread for a while now – it really is the easiest bread recipe I have EVER come across – and it is my families favorite. The twins love to eat it without anything on it – simply just a slice!
What I like to do is bake the bread in the morning – we snack on it all day ( make sandwiches, slices for the twins, some toast for me, etc). There is always about 1/4 of a loaf left. Then the next morning I cube up the bread – throw it in a bowl with some olive oil, course salt, pepper and bake it in our toaster oven for about 5 minutes – instant croutons ( seriously some of the best tasting croutons ever!). So that night we throw the croutons in a salad. Then I usually start the next loaf the next day – so we end up making a couple loafs a week.
One option for this recipe that I HIGHLY recommend is adding about 2 Teaspoons of crushed rosemary. It is AMAZING. Back in Los Angeles I use to eat this bread for La Brea Bakery – it was their Rosemary Loaf Bread. This seriously is a copy cat to that!
Now on to the recipe
Easiest Bread Recipe Ever
- 3 Cups of Flour
- ¼ Teaspoon of Active Dry Yeast
- 1½ Teaspoons of Salt
- 1¾ Cup of HOT Water ( 105 - 110 Degrees)
- optional - 2 Teaspoons of Rosemary
- Flour ( Used Later)
- In a large bowl add all the ingredients above the optional on the list. Mix well
- You want the dough to be a bit wet and sticky
- Cover the large bowl with plastic wrap ( I found this to be the best way)
- Leave for 18 hours on the counter
- Take a dutch oven and place in your oven - preheat to 400 - you want the dutch oven to become hot in the oven
- While you are preheating your oven take the dough ( it should have bubbles on the top and should have doubled or tripled in size) and place on a well floured surface.
- Roll the dough around in the flour until it is not longer sticky
- Dough needs to rest for 30 minutes - I wrap the dough in the plastic wrap I used for the bowl
- Once the 30 minutes is up place the dough without the plastic wrap into the dutch oven ( do not grease the dutch oven. Place the top on the dutch oven and bake for 30 minutes
- Take the top off the dutch oven and bake for another 15
- The bread should be golden brown and let cool for about 30 minutes