One of my fondest memories as a child is waking up on weekend mornings to the scent of warm, homemade bread (is there any better smell?) I’ve since longed to resurrect this tradition, but without a breadmaker (or any additional cupboard or counter space to house one) I didn’t think it was possible without a significant amount of effort.
Not long ago, I was pleased to find this video in my inbox* with directions on making your very own rustic bread sans breadmaker and not a single iota of kneading required. With the combination of flour, water, yeast and salt, the video states that a four year old could do it and I completely and wholeheartedly agree. In light of full disclosure (to prove to you that this really is the. easiest. thing. ever), I will confess that I threw this together post-bar, four drinks in, quite late last Friday night not really thinking all that much of it. When Justin and I awoke the next morning, we were pleased to find that the dough had risen and all that was left to do was to bake it and wait (impatiently) before digging in for breakfast.
Bread! That I made! I feel so grown up.
(editors note: it also made for an excellent grilled cheese sandwich the next day)
- 3 cups all-purpose flour
- 1/4 tsp. instant yeast
- 1 1/4 tsp. salt
- 1 1/2 cups water
- Pour flour, yeast and salt in a bowl and mix until well-incorporated.
- Pour the water overtop the flour mixture, and mix with your hands just until dough comes together. Place a towel overtop the bowl and let sit for 12 hours (it should double in size).
- Place an empty cast iron casserole, with a lid, in your oven and preheat the oven to 500 degrees F. The casserole needs to be piping hot.
- Place dough on gently floured surface, flatten it slightly, fold it in half, and then fold it in half again. Sprinkle with additional flour and place (folded/seam side up) in piping hot casserole.
- Bake in oven, covered, for 30 minutes, and then uncovered for another 10-15 or so.
- Remove from oven, let cool and enjoy!
*thanks uncle Mark!