RECIPES

Super Easy Bread Recipe that looks Store Bought

Sometimes I feel like all I’m sharing with you is either food or cosmetic recipes but I just can’t help myself – they are just too good not to. And maybe you also noticed one thing in common between all of them? They are super easy and usually also quick to make. I have so little spare hours in a day running around with and after the kids but at the same time I really want to make (at least a few) things myself instead of buying them. So I have no other choice – it’s either the quick way or no way! : )

So, I know I already posted one bread recipe a while ago but this one is even better. Although it takes no time to make, it does contain yeast, meaning it requires a couple of hours of rising time. But let me tell you – the end product will be bread that looks and tastes store bought! We are all crazy about this bread and have made it a little too many times in the last month. Yikes! Thank God the summer is gone.

The things you need are:

-Dutch Oven (or cast-iron pot with lid)
-3 cups of flour (I use spelt, but you can use any kind your heart desires)
-1 teaspoon dry active yeast
-1 ½ teaspoon salt
-1 1/3 cup warm (not hot!) water
-bowl or proofing basket

First mix all the dry ingredients in a large bowl and than gradually add water and mix well so there is no flour on the sides of you bowl left. Cover with a towel (I put an elastic band around it to make it really tight) and leave for at least 3 hours or overnight.

Set your oven to 250C (450F) and put an empty dutch oven inside with the lid on. Both the oven and the inside of the dutch oven have to get really, really (really!) hot.

Start preparing the bread: dust your work surface and scoop the dough out on to it. Dust your hands well and fold the dough a couple of times and place it into a well-dusted bowl (or proofing basket). Let it rest for at least half an hour.

Now that your oven is hot enough, carefully dump the bread onto a lightly greased parchment paper, transfer it into hot dutch oven and cover it with the hot lid.

Place the dutch oven back into the oven for 45 minutes and if you want your crust to be extra crispy and dark, take the lid off and let the bread bake uncovered for another 5-10 minutes.

WARNING! Once you make this bread  you’re unable to stop and you never ever want to but another loaf of bread! It is THAAAT good!

Polona x

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You can follow Polona on Instagram or visit her online boutique Baby Jungle shop!


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Comments (9)

Jen
September 13, 2017

Do yo trim the parchment paper to fit the bottom of the Dutch oven? Would love to have a bit more detailed instructions on this part. Thank you!


September 13, 2017

Hi Jen! No, you just take a piece of parchment paper and then lift the bread together with the paper. I’m sorry I didn’t take photos of this step but if you google “bread dutch oven paper” you’ll see the photos of how is it suppose to look. Hope this helps.


Nainde
September 13, 2017

How much water do ou add? Cups?


September 13, 2017

Ups, so sorry Nainde – I corrected that part now. It’s cups, yes!


Tamara
September 13, 2017

Thanks so much!!! This bread was sooo good,wet in olive oil 😋 ( and easy!) now I think I’m gonna make it everyday 🙈🙈, with different things… thinking olives and caramelized onions, rosemary, etc etc, the choices are endless!!


September 14, 2017

Tamara! I’m so so happy you liked it! Isn’t it absolutely delicious??? And you read my mind – I’m also thinking sun dried tomatoes, prosciutto, onions, olive… 😉


a.c.
September 19, 2017

My kids and I were excited to make this, and we even let the dough rise overnight, but I just realized that the knob on our Le Creuset is only heatsafe to 190C/375F, so I cannot leave the lid in the oven. Do you think this recipe would work with an aluminum foil cover?


a.c.
September 20, 2017

Silly me, we took the knob off while baking and problem solved. The bread was delicious!


Lg
September 22, 2017

Our dough was super wet and gooey in the morning and didn’t rise as much as I would have expected. Maybe the yeast wasn’t good? And thoughts? We used einkorn flour. Also, is there really no kneading?


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