It was a rainy March morning when I shuffled my way into the kitchen to make breakfast and realized we had no bread. This wasn't a huge shock because to be honest, I rarely buy bread. It's not that I don't like it, quite the opposite actually. My obsession with bread spans decades and if needed, I could live on bread and butter alone.
But it never makes my grocery list. Probably because our adorable neighbor who volunteers at a church nearby always has extra loaves and gives us whatever is leftover. Even still, it's never the first thing I think of when I need to restock our pantry.
But every now and again I have a hankering for eggs and toast. Such a simple, but delicious breakfast that makes me oh so happy.
So on that rainy morning, I did not want to go to the store, but I also didn't want to pay approximately $20 on Instacart for one loaf of bread. While I didn't have bread, I had flour, salt, yeast and water. And I made the decision to attempt making my own bread.
A quick Pinterest search led me to the arguably the best bread recipe to exist. It's the best, because it's so unbelievably easy, and I can't wait to share my version with you.
Original recipe can be found here: https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/.
3 cups all purpose flour
2 tsp rapid rise yeast (one full packet)
2 tsp Kosher salt
2 tsp fresh rosemary
1.5 cups warm water (110-115 degrees is the perfect temperature for yeast!)
Mix flour, yeast salt and rosemary in a large bowl.
Add warm water and mix with either a stand mixture or wooden spoon depending on how Little House on the Prairie you want to feel.
Mix until dough is fully incorporated but do not knead!
Cover with damp towel and place in a warm place to rise for 2-3 hours until it doubles in size. *tip: I place mine next to a space heater since our apartment is so cold, (1920s place what can ya do). This helps it rise properly and ensures a properly warmed environment.
Put your dutch oven in the oven to pre-warm before baking.
Sprinkle flour on your countertop and transfer bread from bowl to floured surface. Don't knead, but fold bread over a few times to create a roundish disc shape.
Transfer bread to parchment paper and place in pre-heated dutch oven.
Bake for 30 minutes with lid on.
Remove lid and bake for additional 12 minutes, uncovered.
Cool for 10 minutes before serving. (I never do this part and you should!)