There is absolutely no excuse to not have fresh bread anymore. Blooming yeast, kneading, rising, punching, shaping, almost all of that is eliminated in this recipe, and it still makes a great loaf of bread. Weird.
We’ll get into more complicated bread recipes later, but this is the loaf sitting on my counter, and the bread I make more than any other. It’s magnificently simple and magnificently delicious.
This recipe has been circulating from Artisan Bread in 5 Minutes a Day for awhile now, so I’ll just get to the good stuff.
1 1/2 T Instant ActiveDry Yeast
1 1/2 T kosher salt (although I prefer a bit less)
3 c water
6 1/2 All-Purpose flour (you can replace up to 1 1/2 c with Whole Wheat flour)
cornmeal for dusting
Stir until it comes together to form a dough. Let it rise, covered with a towel, in a warm place for 2-5 hours. It’s recommended to let the dough mature in the refrigerator for at least 24 hours before making the bread, but I always make the first loaf before it goes in the fridge.
Bake your bread for 20-25 minutes, or until it sounds hollow when you knock on the bottom of the loaf. Let cool to around room temperature, and serve.