Wednesday, August 1, 2012

Speedy Yeast Bread

When I realized that I forgot to pick up bread for Riley's Nutella Bread Pudding tonight, I decided to whip up a quick Mark Bittman-inspired bread (from his How to Cook Everything) instead of going back out to the grocery story. I don't know why I don't make this bread more often. His recipe uses a food processor. Even without that, this is easy, mostly hand-off, and done in less than 90 minutes.


3 C all-purpose flour (usually I would use white whole wheat flour, but Riley wanted a light, fluffy bread)
2 t active dry yeast
1 t freshly ground pink Himalaya salt
1 C warm water
¼ C olive oil
Place the water in a large mixing bowl. Float the yeast on top and allow it to bloom for about 5 minutes. Add the flour, salt, and olive oil and mix until a ball forms.

Shape the dough into a flat round, adding only enough flour to allow you to handle the dough. Cover it and let it rise in the warmest place in your kitchen while you preheat the oven to 425 degrees. Let it rise as long as you can. Brush the loaf with water, sprinkle it with coarse salt and herbs if you like, and bake for 15 minutes. I usually bake it in a baking stone - whatever shape catches my fancy. I baked this one in a deep pie dish. Lower the heat to 350 degrees and continue baking until done–the crust will be golden and crisp–about 30 to 45 minutes more.

Perfect...and ready for Riley to whip up the dessert he planned to make.

2 comments:

  1. You know, I've had this recipe marked "to-make" for, like, ever...but haven't tried it yet! Why?? It does sound so simple, yet looks perfect. I'm making it this month for sure. Great loaf, thanks so much for sharing it with #BakeYourOwnBread, Camilla!

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  2. I love that cookbook, it was the one I got for my daughter when she moved into her own place. This bread is perfect for last-minute-need-it-now, thank you for sharing it with BYOB.

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