The Best Bread Recipe Ever

Artisan Bread in 5 Minutes a Day -amazing. The bread coming out of the oven these days at our house is reminiscent of the bread I recall eating on the steps of the Sacre Coeur at sundown in Paris while sipping cheap red wine.

This is the easiest and best bread baking recipe I have tried, honestly. The no-knead technique and the ability to make loaves ahead is pretty clever. I was dubious, but now I am uncertain whether I will ever open another bread baking book.

Here it goes.... The recipe below offers 4 x 1 lb loaves and can remain refrigerated for up 7 days, feel free to double it or half it

(Keeping in mind that this is the jist, the book is filled with recipes, variation, tips and tricks...)

3 Cups Lukewarm Water
1 1/2 Tablespoons Yeast
1 1/2 Tablespoons Salt
6 1/2 Unsifted Unbleached White Flour

• Warm the water to about 100 F and add the yeast and salt and flour
• Mix, but do not knead
• Cover (I use a plate over a big bowl) and allow to rise for 2-5 hours
• Refrigerate overnight

The next day...

• Uncover your bowl of dough and dust with flour
• Grab about a grapefruit size handful and tear or cut with a serrated knife
• Add more flour and fold back the sides to form a ball (most of the flour will fall off and that is ok)
• Set ball and allow to rise for 40 minutes
• 20 minutes before you are ready to bake the bread preheat the oven with a pizza stone in it at 450 F
• Beneath the pizza stone place a broiler tray or roasting pan
• Once you are ready to bake, dust the dough lightly once more and slice the bread for presentation
• Slide the dough onto the pizza stone and add a cup of hot water to the pan beneath
• Shut the oven door quickly, the added water to the pan beneath the stone will sizzle and steam which offers great crust results

And really, the book is filled with amazing recipes.

Comments

[mary]

Looks great.. I will definitely try this out.. Thanks for the recipe ;)

[alicia]

great crust but how long should I cook it to allow the inside to throughly bake.
It seems a bit doughy.

[Shelly]

I bake the bread at 450 F for 30-35 minutes. All ovens are slightly different-a few more minutes might make the insides perfect...

[Samantha]

I made this last night as the in laws showed up early and we had not bread in the house for breakfast... let me just tell you.. it turned out FABULOUS!!!! I made a few mistakes which rendered the bread raw inside which I quickly fixed, and the bread (I am eating a piece right now with hummus on it) is chewy and delicious!!!! So happy!! I have looked and looked for a recipe like this and I won't have to look anymore. Can you tell I am humming with joy while I write this, lol.

[Shelly]

Samantha, That is great-I pleased the bread worked out for you.

[Nichole]

this looks great! Has anyone tried to freeze the dough or the loaf?

[Ajf 6]

Friendship is pure and holy, like love, it is a kind of "I'm able to you, there are you in me" mutual emotional.