But, now that cooler weather is arriving, a return to home baking is coming not only in the form of bread, but also popovers, pizza, muffins and more.
Baking is true comfort, not only does it provide me with a sense of accomplishment, but we get to eat the results. There's nothing quite like fresh-baked bread with butter or enjoyed with a meal.
Years ago, I owned a bread machine (long gone) and also have used a cast iron Dutch oven. But, there's nothing more needed than loaf pans and metal binder clips to bake an easy, no-knead, quick-rising bread.
The recipe is mixed in a single bowl and baked in a homemade dutch oven created from two 9x5-inch loaf pans and two metal binder clips.
Other things needed are a plastic mixing spoon, spatula, salt, instant yeast, bread flour, water, glass bowl, measuring cup, sesame seeds (optional):
- 12 oz warm water
- 1 tsp instant yeast
- 1-1/2 tsp salt
- 3 C bread flour
- sesame seeds (optional)
Turn on the hot water, when it gets warm, rinse a glass bowl then dry. Fill the measuring cup with 14 oz warm water (105°F to 110°F) and pour into bowl.
Sprinkle instant yeast on top of the water, add salt, stir to combine. Add bread flour by dropping it along the side of the bowl so it doesn't splash.
Stir to combine using the spoon handle, scrape bowl along the sides to bring the flour into the center of bowl. Scrape the bowl side with the spatula.
Tumble the dough with the spoon handle to thoroughly mix wet and dry dough. The dough will be what's called a shaggy dough.
Cover the dough bowl with plastic wrap and place it in a warm spot to rise. Hint: an oven with the door closed and the light turned on is a perfect proofing spot.
Proof for 1-1/2 hours, after this time the dough should have doubled.
Spray the two loaf pans with a non-stick spray.
Use the spoon handle to pull and de-gas the dough, scrape the bowl sides with a spatula. Sprinkle some flour on the dough and roll to coat. Sprinkle 2 TBSP of sesame seeds (optional) on top of the wet dough.
Sprinkle instant yeast on top of the water, add salt, stir to combine. Add bread flour by dropping it along the side of the bowl so it doesn't splash.
Stir to combine using the spoon handle, scrape bowl along the sides to bring the flour into the center of bowl. Scrape the bowl side with the spatula.
Tumble the dough with the spoon handle to thoroughly mix wet and dry dough. The dough will be what's called a shaggy dough.
Cover the dough bowl with plastic wrap and place it in a warm spot to rise. Hint: an oven with the door closed and the light turned on is a perfect proofing spot.
Proof for 1-1/2 hours, after this time the dough should have doubled.
Spray the two loaf pans with a non-stick spray.
Use the spoon handle to pull and de-gas the dough, scrape the bowl sides with a spatula. Sprinkle some flour on the dough and roll to coat. Sprinkle 2 TBSP of sesame seeds (optional) on top of the wet dough.
Pour the dough into the prepared pan. There's no need to shape the dough to the pan as it will expand with the second rise.
Place the second loaf pan on top, secure the ends with two binder clips. Keep pans clipped together and proof 30 minutes for second rise.
Before the end of the second rise, move an oven rack to the lower third position and preheat to 400℉.
Bake 35 minutes at 400℉ with the top pan on. Carefully remove the clips and top pan using oven proof gloves. Bake for 5-10 minutes to finish the crust.
Remove from pan and cool completely on rack before cutting and enjoying homemade bread.
Place the second loaf pan on top, secure the ends with two binder clips. Keep pans clipped together and proof 30 minutes for second rise.
Before the end of the second rise, move an oven rack to the lower third position and preheat to 400℉.
Bake 35 minutes at 400℉ with the top pan on. Carefully remove the clips and top pan using oven proof gloves. Bake for 5-10 minutes to finish the crust.
Remove from pan and cool completely on rack before cutting and enjoying homemade bread.
Recipe courtesy of Steve Gamelin who hosts a YouTube channel, artisanbreadwithsteve.
14 comments:
I came close to trying last winter, but the weather was already warming by then. Maybe this winter. We shall see.
Now you've gone and made me hungry 😋
Now I am drooling !!! There is nothing like fresh baked bread ... fresh from the oven and slathered in butter !!!
I do think that I could even tackle this recipe. Who knows ... there may be a future blog post in the making.
Sue
I hope I do not have to buy a new keyboard from the drools falling on it just looking at your photo. I love bread, all bread including biscuits. this is a super great idea and everyone has this already
Oh, that looks and sounds so good!! Wow! Now I want some fresh bread. I had a bread machine, but my sweet daughter in law wanted to borrow it and I told her she could keep it. But now I'm thinking I should borrow it back. LOL. But your idea looks pretty simple. I should try it. Thank you for the good idea.
It looks so light and fluffy. Well done. I couldn't do that but my daughter is good at making bread.
Miriam is the baker in the family and she does it often, thank goodness - goodness being the key word. My favourites are focaccia bread, blueberry muffins and banana bread. Lots of other goodies, though. Her lemon poppy seed cake goes perfectly with coffee.
I've always wanted a bread machine, but I've never had one. I am ready to start making some bread too. Giving my arm and shoulder another week or so though... yours looks delicious, and you're right, you don't need fancy things to make bread.
I posted, maybe it's in spam
I love homemade bread.
I have the worst luck with yeast, so I have given up, but there's nothing like fresh bread out of the oven.
Fascinated. My mother's recipe had to be punched down, kneaded into submission (often my job) and repeat. I may just have to try this. Thanks.
Aren't you clever! What a great idea.
The bread looks delicious. My mom made homemade loaves of bread and buns. I always liked the smell of baking bread.
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