Okay, so there are bread makers and then there are those who prefer to leave the bread making to their local bakeries. Even though I fall into the first camp, I totally understand why people don’t like making bread. It requires patience, a bit of exact precision, and most of all, if you don’t own a stand mixer, it can require a serious arm workout. But have you ever had a fresh loaf of bread from the oven? It’s just like stepping into a French boulangerie and ripping off a piece of warm baguette; you hear the tear of the crisp crust and then taste the airy texture of the fluffy interior. It’s perfection, really. That being said, I still may not have convinced you it’s worth the wait and fuss of making a traditional baguette or loaf of bread, but I’m sure this next sentence will. The recipe I’m sharing today will have you eating a fresh, homemade loaf of country bread within an hour and a half, including only 10 minutes of prep work, 1 hour of “rising” time for the bread (where you do nothing), and then 25 minutes for the bread to bake. Oh, and did I mention there’s no kneading involved and pretty much foolproof for any beginner baker?
I love making this no-knead country bread all the time because of how simple it is. The recipe yields two loaves, which I slice up and save to eat with my morning jam or as a lunch crostini. It’s also really easy to add different flavorings, whether it’s olive oil and rosemary, or cinnamon and raisins. The process for making this bread basically goes as such: combine some flour, dry yeast, and salt in a large bowl. Then measure out some warm water in a measuring cup, add a bit of honey to the water to dissolve, and then pour this wet mixture into your bowl of dry ingredients. Use a fork to combine until a lumpy, sticky dough has been created, cover with plastic wrap and let rise for 1 hour in a warm place. Then you simply dust your hands and baking sheets with flour before dividing the dough in half, one loaf per baking sheet. Just use your floured hands to slightly mold the dough into either a rectangular or round loaf shape and pop into the oven to bake for 25 minutes. Honestly, you won’t go back to eating store-bought bread, I promise you that.