Making homemade bread in a pot will never be easier. Been in the mode for some fresh and hot bread straight for your home? With this recipe, it’s going to have to go back to making more due to its addictiveness.
Ingredients:
- 3 cups all-purpose flour
- 2 tsp active dry yeast
- 1½ tsp sea salt
- 1½ cups warm water (105 degrees F)
Instructions:
- In a large bowl, combine the flour, yeast, and salt, and stir to combine.
- Pour the warm water into the bowl and mix until the dough forms a ball.
- Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.
Let the dough sit covered at room temperature for 18-24 hours. - After the long rest (or at least 1 hour before you want to serve the bread), preheat the oven to 450 degrees F (232°C).
- Place a 2 3/4-quart Dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: A 5 qt. Dutch oven can also be used successfully).
- While the oven is preheating, transfer the dough from the bowl onto a floured surface.
Form the dough into a ball, adding a few tablespoons more flour if needed. The dough should still be slightly loose. Cover it with a floured towel while the oven is preheating. (Note: The dough ball will be loose and “floppy” – this is expected as it’s a very moist bread that’s irresistible). - Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.
- Gently place the dough ball into the baking dish, so it’s evenly distributed.
Cover the dish with the lid. - Bake for 30 minutes with the lid on.
- Remove the lid and bake for an additional 15 minutes or until the loaf is golden brown.
- Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, you can cover it with a tea towel.
Once completed make sure to grab some butter or spread of choice and add it to your newly fresh homemade bread. Embrace that inner baker and appreciate all your hard work.