There is nothing better than homemade bread. Besides the fact that it tastes great, you have the anticipation, the smell of it in the oven, and then everyone fights over that first warm slice with a slab of butter on it. The problem is, most don’t get the chance to make homemade bread. We consume a lot of bread and I just don’t have the time to keep up right now, heck I don’t even have enough time to get to the store these days to grab a loaf there either! With casseroles, stews, and soups this winter we require a lot of bread and I’ve found the perfect recipe. The name of it is so fitting, I couldn’t change it. Besides the yeast, you should have everything in your pantry as the ingredient list is minimal and all you need is a spoon and a bowl! No kneading either! So, this weekend if you are making something that you know you’ll want bread to go with it, try this instead of grabbing a loaf. You’ll love how easy this bread is to make!
Super Easy Crusty Bread
Ingredients
- 1 1/2 cups warm water
- 2 1/4 tsp yeast (1 package)
- 2 tsp salt
- 3 1/4 cups bread flour or all-purpose flour
- corn meal for dusting stone
Online stores selling counterfeit products do not provide comprehensive details about their medication, such as http://appalachianmagazine.com/category/history/legend-and-tall-tales/page/3/ purchase generic viagra safety precautions, side effects and other complications with your health. Factors that viagra online for women related to ED include: High incidence diseases: Heart disease, high blood pressure, high cholesterol, diabetes, depression, kidney disease, spinal injury, prostate surgery; Medication treatments for the following diseases: Willms Renal Tumor Congenital heart disease Systemic lupus erythematosus (SLE) Angiodisplazia Epilepsy treated with valproic acid Hypothyroidism Von Willebrand disease is divided into three categories: partial quantitative deficiency type I, qualitative deficiency type. overnight cialis soft The supplements now available in the market are very good for fixing the problem. Stiffed and blood-filled organ indicates men to start the dosage of the these pills with 10 mg at initial stage and if no side effects are caused then you can take increase dosage to 100 mg in a day. viagra soft 100mg
In a large bowl, and the water, yeast, and salt and stir until combined. Add the flour and stir until incorporated. Work the dough with the spoon until the lumps are gone.
Place a towel or plastic wrap over the bowl and set in a draft free spot for 2 hours.
Pre-heat oven to 450 F. Place a pizza stone in the center of the oven to warm as well. Add 2 cups of water in an oven-safe dish and place in the rack below the pizza stone. This will create steam and give that nice crust you are looking for.
Once the dough has risen, form into a ball and sprinkle flour on top. Make 2 or 3 slices on the top of the bread.
Sprinkle the pizza stone with corn meal or flour and place the dough on top. Bake for 30 minutes.
Source: So Tasty, So Yummy , originally from Veg Obsession
48 comments
February 17, 2014 at 11:30 am
Super & easy used to describe crusty bread?! This is now at the top of my “to make” list! Thanks for sharing!
February 18, 2014 at 8:12 am
I think credit for this recipe should go to _Artisan Bread in Five Minutes a Day_ by Hertzberg and Francois. wonderful book with great variations on this idea.
February 18, 2014 at 9:29 am
I checked the above recipe out since I always want to give credit where credit is due. There are slight variations with the ingredients and the directions for preparation. Since I don’t know if the original source I credited adapted theirs from the Hertzberg/Francois book, I’m leaving the credits where I had found them. But thank you! That looks like a great book I need to have!
February 18, 2014 at 9:33 am
This bread was so easy, yours looks amazing!
February 18, 2014 at 9:48 am
I’m afraid I don’t have much success with making my own bread, but this recipe looks promising. I’m definitely going to give it a try when I get back into my kitchen.
Pinning for now!
February 19, 2014 at 4:48 am
Hi there
This looks amazingly easy!! At what temperature would you bake this in a Fan Forced Oven?
Thank you,
Jainesh.
February 19, 2014 at 6:16 am
I’m not familiar with baking with that kind of oven. I have a gas oven with a fan (convection) and I used the same temperature. Usually, the cooking time can vary but with this bread it was not.
February 19, 2014 at 8:44 pm
I don’t have a pizza/bread stone. Can I use a regular broiler pan turned upside down?
February 25, 2014 at 1:00 pm
The stone is what is going to yield the crispy bottom, just like pizza. I’m sure you can do it and as long as you put the water in there you’ll get the crispy top. But the bottom wont crust up as well. You can use a cookie sheet, I’ve heard that pre-heating it often yields better results.
February 25, 2014 at 3:07 pm
Hi, my problem is that the bottom burns and is super crispy that I even have a hard time cutting through. I have a 24 inch stove and I just can’t raise the shelf high enough perhaps. This has happened to all 4 of the breads I have baked. Three were in an iron pot and yours I did on a heavy duty broiler pan Perhaps I should not have heated it! Same problem also that center doesn’t “poof” in the oven so that bread remains very dense in center – although it has risen beautifully. Do you think if I lower temp to 400 after I put the bread in would help? Going to attempt another at the end of the week.
February 25, 2014 at 8:48 pm
I’m honestly not sure how to help you besides trial and error. Besides being a small oven, it may be running hot. I would suggest getting an oven thermometer to see how it’s heating. You can try baking at a lower heat as well. Good luck!
February 25, 2014 at 9:06 pm
Thanks. I do use one. Will just have to try again lower temp
February 24, 2014 at 8:08 pm
I just made this, and how can something so easy be so good, thank you very much, I got the stone, and followed your directions precisely, and it came out exactly, very delicious. I will definitely be trying more.
February 24, 2014 at 8:22 pm
Yay! I am loving all of the emails, comments, etc. on this bread! I am so glad that everyone else loves the ease and taste as much as I do.
February 26, 2014 at 12:03 am
I just made this recipe! I wasn’t very sure of doing this because I was afraid of the “super easy” on the title recipe but it turned out to be delicious!! I don’t know how to show you what it looks like but I uploaded to my instagram. (If you wanna see it, my inst. is: valenforesti 🙂 )
February 26, 2014 at 7:40 am
I’m so glad you liked it! I tried to check out your Instagram but your account is private. If you’d like, you can post it to my Facebook page.
May 22, 2014 at 7:18 pm
Made this — mine turned out ugly! It broke on the side and didn’t really get very big. Anyone had similar results? (Also — should have watched it closer, 25 minutes and it was pretty hard!)
May 23, 2014 at 9:47 am
It may have broken because one side of the dough got overworked or there was a break in the dough/seam. Make sure you kind of round the dough out and have the seam underneath so as it bakes it doesn’t escape and bake in a funny shape. As far as big, the rising will happen before you bake so you need to make sure your yeast was still good.
January 29, 2015 at 12:55 pm
I followed the instructions as well and got a busted out side and over done top. I feel like there should be a second rise after the ball is made. I make bread often and wanted to try out this recipe, despite my inclination to let it rise again I went ahead and proceeded with what was written. I think with a little tweaking I will get is right. It smells great and is making that awesome crackling sound as it cools right now. I will let you know what happens next time I do a second rise.
October 11, 2014 at 10:53 pm
I made this today, and the loaf is almost gone already! I made it to go with a pot of cream of asparagus soup that I made today. The name is right, it’s super easy and very crusty. It’s very dense, though. At least mine was. I used King Arthur’s white whole wheat flour because that’s what I had, so that’s probably why. There’s no question I’ll be making this again though, so next time I’ll try it with bread flour. I’m thinking this will make a good accompaniment to Thanksgiving dinner this year.
October 28, 2014 at 11:50 am
Just made this bread! Thanks for a simple yet great recipe..keep up the great work
December 25, 2014 at 6:19 pm
Simple and tasty. Definite good hard crust. My first home made bread not from prepackaged boxes or brad machine. Success!
December 26, 2014 at 1:59 pm
Yay! Once you get the hang of it bread is so much fun to make and rewarding 🙂
December 28, 2014 at 5:48 pm
We’ve made this 5 or 6 times since we found your recipe a couple months ago and about to put one in the oven. This recipe is so easy and delicious! Thanks for sharing!
December 28, 2014 at 5:52 pm
I’m so glad it’s become a mainstay in your kitchen!
January 8, 2015 at 2:04 pm
Can I split this into smaller loaves and make bread bowls out it?
January 8, 2015 at 2:08 pm
Absolutely! Just adjust your baking time
January 15, 2015 at 7:16 am
It worked perfectly! Thank you
January 15, 2015 at 8:55 am
Great!
January 31, 2015 at 6:28 pm
I will be attempting this on Monday. I’ve lost all confidence in my bread making skills since being diagnosed with celiac disease, so I will be attempting this with my cup for cup all purpose gluten free flour and I just pray I get similar results. I miss bread so much and just pray this comes out right with my special flour.
January 31, 2015 at 7:42 pm
I’m not familiar with using the GF flour, but I hope it works for you and please met me know how it worked!
February 12, 2015 at 1:25 pm
I’m new to baking bread…about how big is this loaf?
February 12, 2015 at 1:26 pm
It depends on how big of a ball you make, but usually it’s about 11x7x5″???
February 12, 2015 at 1:35 pm
Thank you!
February 16, 2015 at 7:16 am
Can I use a ceramic dutch oven to make this with the same results?
February 16, 2015 at 2:43 pm
While I have made dutch oven breads before, I have not tried it with this particular bread since it’s so easy to make it on a pizza stone or even a flat cast iron pan. I would give it a try though, just checking on it to check cooking time
February 19, 2015 at 10:49 am
Hi there. I made this yesterday and it turned out great. I didn’t have a pizza stone so I used a cast iron pan instead. Even my hard-to-please husband was impressed ha! Will definitely make this again.
February 19, 2015 at 10:53 am
Great!
February 20, 2015 at 12:41 pm
I wanted to let you know that I’ve been making this bread for months now and we love it. I take five minutes to assemble the dough, and then 30 minutes before dinner I’m popping it in the oven. I love baking bread, and love this recipe when I don’t have time to do anything elaborate. The only bad thing is that the bread seems to disappear in a couple of hours after it comes out of the oven! 🙂
February 20, 2015 at 12:45 pm
Yay! Thank you for letting me know! Yeah it definitely goes quick, but it’s so easy you could make it again and again. I like adding some herbs to it now as well.
February 27, 2015 at 10:56 pm
There is nothing like a fresh bread, made by us, at the meal time!
April 26, 2015 at 6:38 pm
This was my second time making bread, and it was so easy and came out so good! Soft and chewy on the inside and crusty on the inside. My boys were very impressed!
May 2, 2015 at 7:33 pm
So delicious. I’ve found it doesn’t need the pan of water – mine has always come out plenty crispy. 🙂 also – not sure if it’s my pizza stone, but I always have to flip this as the bottom of my loaf never seems to finish right side up. Great recipe though. It always comes out fantastic (I have a loaf rising right now )
July 30, 2015 at 9:42 am
Hey tried this twice, and don’t know whats up, the dough is really wet and sticky like a foccaccia and then when I bake it doesn’t rise well enough so the crumb structure is so dense, you can tell it didn’t proof well enough. ( that might be my fault, I live in Maine…it gets windy and cold here) but it’s the texture of the dough I can’t get right? I have to like scoop it and just flop it into the cast iron skillet…any suggestions? It tastes awesome and we’ve eaten it all both time though so it sure is good bread, I just want it to look like your picture! ha ha.
July 30, 2015 at 12:12 pm
Hello fellow Mainer! The only two things I can think of is that your yeast is not good or that your water isn’t the right temp. While you want it warm, too warm will kill the yeast. I typically aim for about 95-100F with yeast and a tad warmer if I am using active rise. While you shouldn’t need to add too much additional flour, if you need to add in a little bit more so the dough isn’t so wet, I’d definitely give that a try as well.
January 10, 2016 at 10:45 am
Can I make bread rolls with this recipe instead of a loaf?
January 10, 2016 at 6:34 pm
I’ve never made them as rolls. The dough should definitely work but you’ll have to watch your baking timing very closely. Let me know how it turns out!
October 14, 2018 at 3:23 pm
Hi Maeghan, No one has replied to your site for awhile. I made this bread today because it sounded so easy and delicious. Like a silly person, I didn’t even pay attention to the fact that this recipe is not gluten free. I followed your instructions to the T and realized that I was using my gluten free flour (I have Celiac) and the bread came out flat. It did taste good but I think it’s the xanthan gum that was missing. Perhaps this is what I’d need to put in it and hope for a better rise. I’m not sure. So I will try this next time.