Easy Bread Recipe

I’m about to show you an easy bread recipe. A REALLY easy bread recipe.

How do I know it’s so easy? I made it. Why is that so special? Because my first loaf of bread was indirectly responsible for a broken toe.

Here goes:

What You’ll Need

First off, you’ll need a couple of 1 qt Pyrex bowls. You’ll also need a big mixing bowl and a small mixing bowl.

Ingredients are as follows:

  • 4 cups all-purpose flour
  • 2 teaspoons sea salt
  • 2 cups lukewarm water
  • 1 tablespoon sugar
  • 2 teaspoons active-dry yeast
  • 2 tablespoons soft butter

In preparation, grease you Pyrex bowls. There’s nothing worse than having bread burnt onto your bowls.

As for the actual recipe, you’ll first want to mix flour and salt in your big mixing bowl.

Then, in the small mixing bowl, dissolve the sugar in the lukewarm water. Once it dissolves, sprinkle the yeast over top of it and let it stand for about 10 minutes.

Secret trick to getting just the right water temperature for your yeast: Mix 1 part boiling water with 2 parts cold water from the faucet. You’ll get the right temperature every time!

Next, mix the sugar water into the bowl of flour/salt thoroughly. Your dough should be sticky. If it’s not sticky, add a little water until it is.

Cover your bowl with a warm towel and let it rise for AT LEAST an hour. If you can sacrifice 2 hours, even better, because you won’t have to wait so long for it to rise the second time. Just don’t go past two hours, because really bad things start happening. Like broken toes.

This is about the time you’ll want to pre-heat your oven to 425 degrees.

Once your dough finishes rising, punch it back down. Now, I know ‘punch’ is a harsh word, but it doesn’t require much drama. In fact, the dough is rather delicate. It’s more like suggesting it down.

Now, split the dough in two halves, and place the halves in their respective bowls (or pans, if you so choose.) Let them rise for another 30-45 minutes.

Bake for 10 minutes, then reduce heat to 350 degrees and bake for another 25 minutes. If you like crispier crust, take the loaves out of their pans and place them in the oven for an additional 5 minutes or so.