4 Ingredient Bread

150 mins
Serves 1
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Directions

  1. 1Add 3 and 1/4 cups of flour into the bowl.
  2. 2Add 3 and 1/4 cups of flour into the bowl.
  3. 3Add 3 and 1/4 cups of flour into the bowl.
  4. 4Add 2 teaspoons of yeast.
  5. 5Add 2 teaspoons of yeast.
  6. 6Add 2 teaspoons of yeast.
  7. 7Add one teaspoon of salt.
  8. 8Add one teaspoon of salt.
  9. 9Add one teaspoon of salt.
  10. 10Add 1 and 3/4 cups of hot water.
  11. 11Add 1 and 3/4 cups of hot water.
  12. 12Add 1 and 3/4 cups of hot water.
  13. 13Mix the ingredients together until a dough forms.
  14. 14Mix the ingredients together until a dough forms.
  15. 15Mix the ingredients together until a dough forms.
  16. 16Once mixed, get all the dough off the sides of the bowl.
  17. 17Once mixed, get all the dough off the sides of the bowl.
  18. 18Once mixed, get all the dough off the sides of the bowl.
  19. 19Cover the bowl with saran wrap.
  20. 20Cover the bowl with saran wrap.
  21. 21Cover the bowl with saran wrap.
  22. 22Place a towel over the saran wrap.
  23. 23Place a towel over the saran wrap.
  24. 24Place a towel over the saran wrap.
  25. 25Let the dough rise for two hours.
  26. 26Let the dough rise for two hours.
  27. 27Let the dough rise for two hours.
  28. 28Once your bread has been rising for an hour, set your oven to 450 degrees Fahrenheit.
  29. 29Once your bread has been rising for an hour, set your oven to 450 degrees Fahrenheit.
  30. 30Once your bread has been rising for an hour, set your oven to 450 degrees Fahrenheit.
  31. 31Put 2 inches of water in an oven-safe bowl on the bottom rack of the oven.
  32. 32Put 2 inches of water in an oven-safe bowl on the bottom rack of the oven.
  33. 33Put 2 inches of water in an oven-safe bowl on the bottom rack of the oven.
  34. 34After two hours, flour your surface.
  35. 35After two hours, flour your surface.
  36. 36After two hours, flour your surface.
  37. 37Check the dough to see if it has doubled in size.
  38. 38Check the dough to see if it has doubled in size.
  39. 39Check the dough to see if it has doubled in size.
  40. 40Get the dough out of the bowl.
  41. 41Get the dough out of the bowl.
  42. 42Get the dough out of the bowl.
  43. 43Flour the top of the dough.
  44. 44Flour the top of the dough.
  45. 45Flour the top of the dough.
  46. 46Hold the dough and fold it on to itself to form a round shape.
  47. 47Hold the dough and fold it on to itself to form a round shape.
  48. 48Hold the dough and fold it on to itself to form a round shape.
  49. 49Take a sharp knife and cut an X on top of the dough.
  50. 50Take a sharp knife and cut an X on top of the dough.
  51. 51Take a sharp knife and cut an X on top of the dough.
  52. 52Flour your pizza stone.
  53. 53Flour your pizza stone.
  54. 54Flour your pizza stone.
  55. 55Place the dough gently on the pizza stone inside the oven.
  56. 56Place the dough gently on the pizza stone inside the oven.
  57. 57Place the dough gently on the pizza stone inside the oven.
  58. 58Close the oven.
  59. 59Close the oven.
  60. 60Close the oven.
  61. 61Set the oven timer for 35 minutes.
  62. 62Set the oven timer for 35 minutes.
  63. 63Set the oven timer for 35 minutes.
  64. 64Once done, remove the bread from the oven.
  65. 65Once done, remove the bread from the oven.
  66. 66Once done, remove the bread from the oven.

Ingredients

  • 3.25 cups flour
  • 3.25 cups flour
  • 3.25 cups flour
  • 2 teaspoons instant yeast
  • 2 teaspoons instant yeast
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1.75 cups hot water
  • 1.75 cups hot water
  • 1.75 cups hot water

Equipment

bowlsaran wraptowelovenoven-safe bowlpizza stoneparchment paperdutch ovenknifeoven mittscutting board

Tips

  • If you are new to this, go with a cup and a half of water, it's easier to handle the dough. If you are feeling froggy, go for a cup and three-quarters; it makes the dough a little bit wetter and a little bit harder to handle, but better product.
  • Do not use too much salt because the bread gets dry, but do not use too little because unsalted bread tastes like shit.
  • No kneading; if you knead the bread, it's going to make it tough and gross and shitty, and then you might as well go waste your money at the store.
  • If you don't have a pizza stone, use a Dutch oven, put parchment paper in the bottom, and do the same thing, but the pizza stone tastes way better.