Unbelievably Easy Homemade Bread

When the pandemic hit I, like everyone else, started baking everything I could think of. At that time of course bread was all the rage, and I wanted to give it a try. That being said, I like baking that has immediate pay off. So the idea of working on a bread for like 24 hours was not really up my alley. Then I stumbled upon this no-knead french bread recipe from Inquiring Chef. It is so easy I believe ANYONE could pull it off. It is only 5 ingredients, only takes 2 hours, and has about 15 minutes hands on time! You are definitely going to want to try it!

I will post the recipe below but be sure to check out all the recipes the Inquiring Chef has to offer! They have more than bread, but that is what I have focused on so far. I have also tried their focaccia and dinner rolls, delicious!

https://inquiringchef.com/no-knead-french-bread/


The ingredients:

  • Flour- The recipe calls for all-purpose flour, but I had bread flour so that is what I used. I have also used AP and it works great.
  • Sugar
  • Salt
  • Yeast
  • Water

Combine flour, yeast, sugar, and salt into a bowl. If you have a scale it can speed up your flour measurement, but it is not necessary.

Add the water, heated to whatever temperature your brand of yeast recommends. Mine suggest between 120-130 degrees. Then you simply mix until the ingredients are fully combined. I usually use a flexible spatula and then my hands at the very end. This dough is VERY sticky!

Scrape down the sides, and cover with a dish towel and let rise in a warm place for 45 minutes. I read on one of the Inquiring Chef’s recipes to place it in the oven with just the light on. It gives off a tiny amount of heat which works great!

After 45 minutes it will have doubled in size! At this point you need to decide if you are making 1 or 2 loafs. I usually just make 1, but the original recipe makes 2. If making 2 use a knife to split the dough in half.

Dump the dough out onto a lightly floured baking sheet, the parchment paper is optional. Now it is time shape it the best you can into a loaf. The dough is still VERY sticky! Mine never end up super tall. Then you cover it again and let it rise for another 45 minutes. You’ll also now pre-heat your oven to 450 degrees.

After 45 minutes it will likely have doubled in size again. If it has spread out but not up, this is normal.

At this point you will take a sharp knife or scissors to slice the loaf across the top. I also like to sprinkle it with everything bagel seasoning, but this is optional! Pop it in the oven for 25 minutes.

Ta-da! You just made an unbelievably delicious homemade bread! We love to have this bread with homemade soups, I use it for avocado toast, and it’s also delicious just with some butter and jam! YUM!


No-Knead French Bread

By the Inquiring Chef- https://inquiringchef.com/no-knead-french-bread/


Ingredients:

  • 4 cups/ 500g all-purpose flour
  • 2 tsp salt
  • 1 TBSP sugar
  • 2 1/4 tsp fast acting yeast AKA “instant yeast”
  • 2 cups water
  • Optional: everything bagel seasoning

Equipment:

  • Large mixing bowl
  • Sheet pan
  • Optional: food thermometer
  • Optional: parchment paper

Step 1- Combine flour, salt, sugar, and yeast.

Step 2- Add water, heated to the temperature your brand of yeast recommends. Mix until just combined. Cover with a dish towel and let rise in a warm place for 45 minutes.

Step 3- Dough should have doubled in size. If making 2 loafs split the dough in half here. Dump the dough onto a lightly floured baking sheet, and shape the loaf. The dough will be VERY sticky, so do the best you can. Cover and let rise for 45 minutes. Pre-heat oven to 450 degrees

Step 4- Dough will have about doubled again. Likely it will have spread out and not up. Take a knife or scissors and slice a few times across the top of the dough. If using, sprinkle the everything bagel seasoning across the top. Bake for 25 minutes.

Step 5- Remove from oven, let cool and enjoy!


I hope you try this recipe out, it has become a staple in our house! Don’t forget to visit the Inquiring Chef, and If you enjoyed this post please bake, like, share, and enjoy!

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