The Perfect Family Loaf: Effortless Bread for Busy Households
There’s something special about a freshly baked loaf of bread that fills the house with warmth and the promise of a good meal. For a busy family of six, though, the thought of baking bread from scratch might seem daunting. But what if you could have homemade bread twice a week—without all the time-consuming kneading and fuss? Enter the "mix and walk away" method, paired with the magic of a Dutch oven. This easy, hands-off approach yields a rustic, golden-brown loaf that’s perfect for sandwiches, sides, or just a simple slice with butter. Whether you're new to baking or an experienced cook, this recipe simplifies the process without sacrificing flavor. In just a few simple steps, you’ll be on your way to enjoying warm, delicious bread without the stress. Let’s dive in!
Equipment needed:
Ingredients:
2 1/4 Tbsp Active Dry Yeast
1 1/2 C Warm Water
3 C Bread or All Purpose Flour
1 1/2 tsp Himalaya Pink Sea Salt
Herbs to taste
Instructions:
Add the yeast and warm water into the mixing bowl.
Agitate for approximately 10 minutes or until bubbles are visible. This confirms the yeast is active.
Gradually add flour and combine until well mixed. If mixing by hand, wet hands with water to prevent sticking.
Sprinkle salt on top of the bread dough and combine until well mixed.
Cover and set aside in a warm part of the home to bulk ferment for 10-15 hours.
Go be productive and do other mom things!
Return 10-15 hours later and confirm bread has doubled in size with well developed gluten structure.
Lightly flour desired surface and dump the dough on the floured surface. Note: Try to use the smallest amount of flour possible to avoid excessive drying of the dough.
Flatten the dough into a rectangle. Fold hot dog style followed by hamburger style and roll the dough into a cylinder.
With the seam side down, use the tension created by the counter surface (or equivalent) to tighten the dough into a ball while scooping under with both hands and rotating the ball clockwise.
Once in a tight ball, cover and let prove for approximately 1 hour in the warmest part of the house.
When the time is at 45 minutes remaining, preheat the oven to 425F.
Place loaf on parchment paper in the Dutch oven.
Bake covered for 30 minutes followed by uncovered at 20 minutes .
Cool for 1 hour (I never resist this long!), slice and enjoy!
I have found it is easiest to make 2-4 loaves at a time and freeze what we won’t be using in the next few days. You never know when you may need to make a lot of buttered toast!