I started making bread years ago as a way to save a little money. My family was going through 2 loaves a week and that can add up. This was the first bread I even learned how to make. You may think making bread takes forever. this bread could not be further from the truth.
It really takes only a few minutes to whip up and it is ready to make the next day. I would make a double batch on a Sunday and bake half and the later in the week bake the second half. The best thing about this bread is the longer it sits the strong the flavor.
Five-Minute Bread
In a large bowl combine flour, yeast and salt. Add 1 1/2-2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 4 hours, preferably overnight, at warm room temperature, about 70 degrees.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently flatten dough out into a rectangle shape. Folding the dough into thirds length wise. Then fold the smaller ends in the center over lapping each other. This is create a nice ball shape for the bread.
Gently pick up dough ball and place in a parchment paper lined bowl. Seam side down. Let rise for 1 hour.
At least a an hour before dough is ready, heat oven to 400˚F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Using the sides of the parchment paper gently lift the dough and place inside the pot. Cover with lid and bake 35 minutes, then remove lid and bake another 5 to 10 minutes, until loaf is beautifully browned. Cool on a rack.
Five-Minute Bread
Ingredients
Instructions
