EASIEST AND BEST BREAD I HAVE EVER MADE

 

My best student and teacher, Christina Bella Consalvo Perry,  shared this recipe with me and I need to share it to you here.

 I have tried numerous bread making recipes, have spent tons of money on ingredients and equipment including baking stones.  I have researched numerous cook books and even ‘consulted’ James Beard but could never make a good loaf of bread.  Once in a while I pull out my old bread machine and nothing I have done comes close to this easy recipe.  (I think the bread machine is off to Goodwill!)

 

There is nothing special you need for this recipe except a Dutch Oven. If you have one, here is an excuse to use it. If you don’t, buy it.  The one below was a wedding gift my mom and dad received.  They were married on May 3, 1941.  This is just one of several pots they received.  My mom called them her Guardian Service set.   She used these pots for nearly everything she cooked from vegetables to soups to roasts and especially for her recipe for Eggplant Parmesan.

 

 

The ingredients  could not be more basic.  I would think that most kitchen pantries and cupboards have them in stock.

3 cups of flour ( I have only used bread flour but the original recipe did mentioned all purpose flour is sufficient. I have a friend who has suggestion using a combination of both.  I have yet to try that)
1 teaspoon of active dry yeast
1 teaspoon of salt
1 1/2 cups of warm water

Seriously,  that's all the ingredients you need for this recipe.

 

 

Directions:

1. Whisk, flour, yeast and salt in a 4 quart bowl.  If you have a bowl with a cover that will definitely work well.  If you don't have a bowl with a cover, plastic wrap  tightly fitted will work just as well
2. Add the warm water (not hot as hot water will kill the yeast) and vigorously mix with a wooden spoon until the dough is mixed well.  The dough will be very sticky but that's is OK.  Cover the bowl and set aside for 12-18 hours.  I have left it aside for nearly 24 a few times also.

 

 

 

 

 

 



    3.  Place covered Dutch Oven pot in an oven and preheat to 450 degrees for 30      
         minutes.
    4.  Meanwhile, scrape the risen dough onto a heavily floured surface remembering
         that the dough will be very sticky.
    5.  With floured hands, gently shape the dough into a round loaf.  Use enough flour
          so the dough doesn't stick.  DO NOT KNEAD. 
    6.  Let the loaf just sit there until the pot and the oven have preheated.
    7.  Remove the hot pot from the oven and quickly and  gently place the dough in the
         pot returning it the oven for 30 minutes.
    8.  After 30 minutes, carefully remove the cover from your Dutch Oven and return
         the pot to the oven for another 10-15 minutes.
    9.  Finally remove the pot from the stove and carefully slide the bread onto a cooling
         rack. 

Give it a chance to cool and ECCO.

Please try this recipe and let me know your results.    As always, please leave your comments below.