Easiest Homemade Bread

225 mins
Serves 6
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Directions

  1. 1Get a mixing bowl and add in 440 grams or 3 cups of bread flour.
  2. 2Get a mixing bowl and add in 440 grams or 3 cups of bread flour.
  3. 3Get a mixing bowl and add in 440 grams or 3 cups of bread flour.
  4. 4Add in 1 teaspoon of cooking salt.
  5. 5Add in 1 teaspoon of cooking salt.
  6. 6Add in 1 teaspoon of cooking salt.
  7. 7Add in 1 tablespoon of instant or fast action yeast.
  8. 8Add in 1 tablespoon of instant or fast action yeast.
  9. 9Add in 1 tablespoon of instant or fast action yeast.
  10. 10Mix all dry ingredients until fully incorporated.
  11. 11Mix all dry ingredients until fully incorporated.
  12. 12Mix all dry ingredients until fully incorporated.
  13. 13Add in 330 milliliters or 1 1/2 cups of very warm water.
  14. 14Add in 330 milliliters or 1 1/2 cups of very warm water.
  15. 15Add in 330 milliliters or 1 1/2 cups of very warm water.
  16. 16Mix the water with the dry ingredients until there is no visible flour.
  17. 17Mix the water with the dry ingredients until there is no visible flour.
  18. 18Mix the water with the dry ingredients until there is no visible flour.
  19. 19Cover the bowl with a teatowel and let it proof for 1 to 2 hours.
  20. 20Cover the bowl with a teatowel and let it proof for 1 to 2 hours.
  21. 21Cover the bowl with a teatowel and let it proof for 1 to 2 hours.
  22. 22Preheat your fan oven to 230 degrees Celsius or 450 degrees Fahrenheit.
  23. 23Preheat your fan oven to 230 degrees Celsius or 450 degrees Fahrenheit.
  24. 24Preheat your fan oven to 230 degrees Celsius or 450 degrees Fahrenheit.
  25. 25Remove the dough from the sides of the bowl using a spoon or a fork.
  26. 26Remove the dough from the sides of the bowl using a spoon or a fork.
  27. 27Remove the dough from the sides of the bowl using a spoon or a fork.
  28. 28Flour your surface well and place the dough on top.
  29. 29Flour your surface well and place the dough on top.
  30. 30Flour your surface well and place the dough on top.
  31. 31Fold the dough four times from each side, tuck it and turn it underneath to create a bowl-like shape.
  32. 32Fold the dough four times from each side, tuck it and turn it underneath to create a bowl-like shape.
  33. 33Fold the dough four times from each side, tuck it and turn it underneath to create a bowl-like shape.
  34. 34Place the bowl over the shaped dough and let it proof for a further 15 minutes.
  35. 35Place the bowl over the shaped dough and let it proof for a further 15 minutes.
  36. 36Place the bowl over the shaped dough and let it proof for a further 15 minutes.
  37. 37Grab an oven-proof pot (a Dutch oven or a stainless steel pot) and place it into the preheated oven for 15 minutes to heat up.
  38. 38Grab an oven-proof pot (a Dutch oven or a stainless steel pot) and place it into the preheated oven for 15 minutes to heat up.
  39. 39Grab an oven-proof pot (a Dutch oven or a stainless steel pot) and place it into the preheated oven for 15 minutes to heat up.
  40. 40Grab some baking paper and place the dough on top.
  41. 41Grab some baking paper and place the dough on top.
  42. 42Grab some baking paper and place the dough on top.
  43. 43Score the dough if you like.
  44. 44Score the dough if you like.
  45. 45Score the dough if you like.
  46. 46Place your dough into the heated pot and place into the oven for 30 minutes with the lid on.
  47. 47Place your dough into the heated pot and place into the oven for 30 minutes with the lid on.
  48. 48Place your dough into the heated pot and place into the oven for 30 minutes with the lid on.
  49. 49After 30 minutes, take the lid off and cook for a further 10 minutes, or until beautifully golden brown.
  50. 50After 30 minutes, take the lid off and cook for a further 10 minutes, or until beautifully golden brown.
  51. 51After 30 minutes, take the lid off and cook for a further 10 minutes, or until beautifully golden brown.
  52. 52Place onto a cooling rack for 15 minutes.
  53. 53Place onto a cooling rack for 15 minutes.
  54. 54Place onto a cooling rack for 15 minutes.

Ingredients

  • 440 grams bread flour
  • 440 grams bread flour
  • 440 grams bread flour
  • 3 cups bread flour
  • 3 cups bread flour
  • 3 cups bread flour
  • 1 teaspoon cooking salt
  • 1 teaspoon cooking salt
  • 1 teaspoon cooking salt
  • 1 tablespoon instant or fast action yeast
  • 1 tablespoon instant or fast action yeast
  • 1 tablespoon instant or fast action yeast
  • 330 milliliters warm water
  • 330 milliliters warm water
  • 330 milliliters warm water
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 1 handful flour
  • 1 handful flour
  • 1 handful flour

Equipment

mixing bowlspoonteatowelovenbowlbaking paperknifeoven-proof pot