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The Easiest Bread in the Entire World

Updated: Feb 5

I casually shared this recipe in an Instagram reel this week, and I am pleasantly surprised that so many people have liked and shared it! I've gotten a lot of questions this week about the details, but there really isn't a lot to say because it is so easy. Here, I will try to answer the most frequently asked questions and give some more detailed instructions while I sit in a very crowded airport and dread the possibility that my flight will be delayed. At least I can see the football game from here.

It's tempting to overthink this,, especially if you've baked a lot of bread in the past but you don't have to know anything about baking to make this.

Can I cut this recipe in half? Yes! Cut the measurements and the baking time in half or split it into two.

How long does it have to rise? You can throw everything in a bowl and come back up to two days later. It won't overproof. I don't know why, perhaps because there's no sugar/eggs in it, but I am definitely not a food scientist. I would give this recipe a minimum of 3 hours to rise because it's a large round, but you can put it in your oven on a proof setting or in a warm place and let it rise faster. It can go either fast or slow. It's just forgiving like that Do I have to use a dutch oven? I don't think it's essential., I've never made this particular recipe in a regular loaf pan. I don't see why you couldn't. But a dutch oven is better for this because you'll get the beautiful shape and the huge rise that way. Dutch ovens trap heat and facilitate the rise and thorough baking that regular pans don't. I'm not sure if. it will be the same. Can I use different or gluten free flour?

I just developed a gluten-free version. Check it out here!


6 cups of bread flour

2 packets of rapid-rise yeast

1 tablespoon of salt

3 cups of warm water (around 100 degrees) Combine all of these ingredients in a very large bowl and stir it with a spoon until it forms a ball. Do not knead it! You don't need to and it will over-mix. Cover with plastic wrap and let rise for at least 3 hours or up to 2 days.

When the dough has doubled in size, you can prepare to bake it. Preheat your oven to 400 degrees and place your dutch oven inside the hot over to preheat for at least 30 minutes. Place your dough onto the counter with a little bit of flour and gently shape it into a ball. Don't bother kneading it, you don't need to. Place the ball onto a piece of parchment.

Take the hot dutch oven out of the oven and remove the lid. Put the parchment carrying your ball of dough into the dutch oven and cover it with the lid. Return it to the oven and bake for about an hour at 400 degrees.

After an hour, check the color of the crust and remove the lid. Bake for another 20 minutes uncovered to brown the top. Keep an eye on it and remove it when you're happy with the color. **Optional: Place a stainless steel bowl with water on the bottom rack of the oven. The water will steam and help produce a crispier crust. It's an old bakery trick, but it's not essential. Enjoy make it and of course, share it and tag me if you love it.

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