Making bread from scratch is not at all difficult if you’ve tried it. A few years ago it was a cinch as my bread machine did the majority of the work, the results weren’t too bad, but I don’t have that bread machine anymore. Over the years, I’ve enjoyed trying out fairly simple recipes to conquer that yeast fear. I used to feel pretty intimidated with the seemingly complex and work intensive process of baking fresh bread. Homemade bread is substantially tastier than store-bought bread, it isn’t laden with preservatives, nor is it expensive to make, and doesn’t take all that much time, either. Those were reasons enough to motivate me. I’ve since enjoyed trying and testing various recipes, including tips and tricks from different sources. King Arthur Flour’s website comes up quite frequently on my Facebook page, I’d like to give them credit for this recipe. It is so basic, but by reading their step-by-step instructions here, you’ll be able to master some of the do’s and dont’s almost right away. I’ve also found that by watching videos online, it gives me that added confidence to try out anything. I learned how to roll my own sushi with this method. Will save that post for a later date :)
The full recipe calls for the ingredients below. However I halved it as I wanted to test it out first. My results yielded a couple of smaller loaves and a baguette. I love the rustic and artisan-style look to these loaves, don’t you? This particular recipe is great as you can mix your dough, then leave it in your refrigerator for just over a week. As it is resting in your refrigerator, it is developing flavor all that time. Just grab whatever you need from the dough, let it rise in a warm space, then bake it and voila! you have fresh bread at your fingertips for a week at a time. I’d like to try mixing wholewheat flour to the recipe for the next batch. My husband craves bread, in any shape or form, so imagine his joy when fresh bread is literally at his fingertips. I love the cutting board, my older daughter always gifts me with amazing kitchen gifts from all her travels. Thanks Val :)
- 3 cups lukewarm water
- 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose flour
- 1 tablespoon salt
- 1 1/2 tablespoons instant or active dry yeast
The results were amazing, when toasted it was even more crusty and delicious! Go on, give it a try, you won’t be disappointed.
Slathered some butter on this loaf when it was ready and we were in bread heaven :)