Low Effort Homemade Bread

Name: Low Effort Homemade Bread
Total time: 11400 s
Cuisine: American
Ingredients: 430 g Bread Flour (Approx 3.25 cups); 2 Tsp Instant Yeast (~8g); 2 Tsp Salt (~17g); 1.5 Cups Cool Water (360ml); 4 Tsp Sugar (25g) - Optional; 2 Tsp Vanilla - Optional

Scott @R_Scott

Bread is not complicated, and it's hard to mess up. Here's a simple way to start.

Scott @R_Scott

Bread is not complicated, and it's hard to mess up. Here's a simple way to start.

Saved

Ingredients

3hr10min+

430 gBread Flour (Approx 3.25 cups)
2 TspInstant Yeast (~8g)
2 TspSalt (~17g)
1.5 CupsCool Water (360ml)
4 TspSugar (25g) - Optional
2 TspVanilla - Optional

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Steps

3hr10min+

1

In an ungreased mixing bowl, combine all ingredients. Mix until sticky and all flour is incorporated. Leave in a ball at the bottom of the bowl and cover. Let sit for 2-3 hours.
2

After this resting period, the dough will rise and should be approximately doubled in size. If needed, you can bake at this point. For best results, let the dough further rest in the refrigerator (up to an additional 3 days).
3

Cut the dough in half. Place the dough halves onto a baking sheet (floured or with parchment paper) and shape them into long thin loaves. Lightly cover (plastic wrap, foil or a clean towel) and let sit for 45 min.
4

Preheat oven to 475
5

When ready to bake, score each loaf (~1/2 inch) 3 times. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves – if they sound hollow, the bread is done.
6

Allow the bread to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.