Homemade bread….thick, crusty, rustic hunk o’ bread and good with everything.
I love this recipe because its:
a) super easy to make (no bread maker needed and no kneading either)
b) only requires 3 ingredients + water
c) makes great toast as well and has a decent shelf life
d) dough can be kept in fridge up to two weeks – great for having on hand and making when needed
Because of the simplicity, I have the proportions memorized.
- 6.5 c. white, unenriched flour
- 3 c. of 100-120 degree water
- 1.5 tbsp. yeast
- 1.5 tbsp. salt
Voila. Here’s the whole rundown on process and the full recipe, which I first spotted a couple years ago in Mother Earth News. (the one above is 1/2 recipe as the full recipe makes a ton and is hard to mix/fit in my mixing bowls).
The creators of the original recipe have several awesome bread-making books, this one from which they shared the original recipe with Mother Earth News, and this one being focused on whole-wheat bread recipes if that’s more your thing. I’ve checked both out of my local library system (after being one of dozens of holds, but it was worth the wait…seriously thinking about buying both in the future!).
The smell of fresh bread baking in your home will be intoxicating.
You will get addicted. You will get VERY addicted.
Especially when you see how easy/cheap/environmentally friendly it is to make your own!
(and if ever you need to find, I have it listed to the right on my main page as a link under “Recipes”) —->