Tag: white bread

Another Easy Bread Recipe



It has been so long since I’ve posted. I’m so sorry. It’s been a little busy around here! Here’s what I’ve been up to: applying for a new job, getting a new job (doing social media for a local nutritionist), going to a big scary audition (and a big scary callback, with another one tomorrow night), and having Jonah’s mom and sister in town!

I know, excuses excuses! But hopefully this post is me getting back in the saddle. So this is another venture into the world of bread. I promised myself that I would finally make a starter, but of course, I didn’t because we’ve been so busy. Maybe next week? Or something?

Anyway, this bread is easy. Easier than all the other breads. No kneading, no let it rise, beat it down, let it rise again, do all this fancy stuff. Put everything in a bowl, let it rise, split it up, let it sit again for a bit, then bake. Can it get any easier? I’m gonna go with…not really.

No Knead Bread

Makes 2 loaves

Note: I didn’t want 3 loaves of bread, so I made 2/3 of the recipe. I’ll give you the full recipe though, and you can decide how much you want to make! I’ll put the amounts I did for 2/3 of the recipe in parentheses.


3 cups lukewarm water (2 cups)
1 1/2 Tbl granulated yeast (1 Tbl)
1 1/2 Tbl kosher or other course salt (1 Tbl)
6 1/2 cups unbleached all purpose flour (4 1/3 cups)
a handful of cornmeal for the pan


Ok, put the yeast, flour, and salt in a bowl (I used my electric mixer with the dough hook). Pour the water over the dry ingredients and mix until it’s combined, a few minutes. Now cover your mixing bowl with foil or oiled plastic wrap and let it rise for 2-5 hours (I went with 5 because I was out doing stuff all day).

Now, cover your counter with PLENTY of flour. The dough is crazy sticky and wet, so be prepared for that. Dump it out onto the counter and separate the dough into however many loaves you’re making (original recipe: 3, my recipe: 2). Spread your handful of cornmeal over you baking sheet. Using lots of flour, form the dough into balls and place them on the baking sheet. The easiest way to form the balls is to pull the edges of the dough and tuck them underneath. Hopefully that makes sense. Once they’re on the baking sheet, you can let them rest for 30 minutes.

About halfway through the resting process, preheat your oven to 450 degrees. Once they’re done resting, slash your loaves with 3-4 lines. You can do whatever design you like, as long as you do something! The slashes allow the loaves to expand while they’re baking in a kind of designated way rather than just exploding however they want. When your oven is heated, put the loaves in! On a lower rack, put a pan filled with about 1 cup of water. This will create steam which will make the crust crispier. Bake the bread for 30-35 minutes.

After removing the bread from the oven, put it on a wire rack to cool. Try to let it cool all the way before cutting a slice, slather it in butter, and chowing down. Enjoy!