Description
A simple recipe for crusty, homemade yeast bread that requires minimal ingredients and steps, perfect for novice bakers.
Ingredients
Scale
- 3 cups (450g) flour (bread or all-purpose)
- 2 tsp instant or rapid rise yeast
- 2 tsp kosher or cooking salt
- 1 1/2 cups (375 ml) very warm water (up to 55°C/130°F)
- 1 1/2 tbsp flour (for dusting)
Instructions
- In a large bowl, mix the flour, yeast, and salt.
- Pour in the warm water and stir with a wooden spoon until no dry flour remains; expect a sticky, shaggy dough.
- Cover the bowl with cling wrap or a plate and allow the dough to rise at room temperature for 2–3 hours until it’s doubled in size, bubbly, and jiggly.
- (Optional) For enhanced flavor, refrigerate the dough for up to 3 days.
- If refrigerated, let the dough rest on the counter for 45–60 minutes before baking.
- Preheat your oven to 230°C/450°F, placing a Dutch oven inside for 30 minutes.
- Dust your work surface with 1 tbsp of flour and gently move the dough onto it, sprinkling the top with 1/2 tbsp of flour.
- Using a dough scraper, fold the dough 6 times to shape it into a rough round.
- Place the dough onto parchment paper, seam-side down, and reshape gently if necessary.
- Carefully place the dough (with the parchment) into the preheated Dutch oven and cover it with the lid.
- Bake covered for 30 minutes, then uncover and bake for an additional 12 minutes until it’s deeply golden and crisp.
- Let it cool on a rack for 10 minutes before slicing.
Notes
Store the bread at room temperature in an airtight container for up to three days or freeze it for longer storage. Add herbs or cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Baking
- Method: Baking
- Cuisine: Bread
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: bread, yeast bread, homemade bread, artisan baking, novice baking