By Christo Hunter
With vaccines finally rolling out and quarantine slowly letting up I’ve decided to dedicate the last bits of insane amounts of free time to learning how to bake bread. To be completely honest, it’s actually really easy to accomplish. The bread I’ve recently been baking at least twice a week only needs 4 ingredients. Adding more to the ease, no special pans or mixers are needed and there’s no kneading dough starter required. If you really want to, you can add herbs and spices to create a more complex flavor in the bread! Now here’s the recipe that’ll get you that fluffy inside and crispy outside.
Bread Flour: Bread flour makes a stronger, chewier bread from what I’ve been told. I’m sure all purpose would work fine, but when bread flour is relatively easy to get might as well use it!
Instant Yeast: This is the key to the quick recipe. Instant yeast will produce flavorful results in the least amount of time. More eating and less sitting around and waiting!
Salt: I recommend a coarse salt, like a sea salt adds more depth than plain old table salt in my opinion.
Water: Normally you use a warm liquid with yeast since warm liquid helps the yeast work faster. However, here we use room temperature water here.
Mix the dough ingredients together. The dough should feel a little sticky when done.
Let it rise at room temperature for 2-3 hours. Cover the dough and until twice the size.
You can use the dough right away or refrigerate and use it a little later. This isn’t really a step more than just a decision depending on time you currently have. I would also suggest cutting into loaves now or leave it whole up to you!
Bake until brown, around 25 minutes then tap it because if they sound hollow, they’re done baking and ready to eat!