I like the idea of a simple bread without the fussiness of shaping dough. Baking the dough is a glass pyrex gets a nice shape avoiding density problems. I replace some of the water and flour with sourdough. I found the round loafs come out a bit weird since the outside does not crisp. I changed to loaf pans instead. I am hoping the recipe is easy and flexible enough to use instead of buying store bought bread. I will try some other variations but so far making this recipe once or twice a week is enough to keep the bread supply going. I like the suggestion of bread crumbs when gets a few days old.
Found the recipe from this website https://alexandracooks.com
Ingredients
- 512g (4c) flour
- 2t (10g) kosher salt
- 2c (454g) lukewarm water
- 2t (8g) sugar
- 2t (8g) instant yeast
- 2T butter
Steps
- in large bowl whisk flour, salt, sugar, yeast
- add water until flour is absorbed
- mix until combined
- let rise 1-2h
- grease 2 1qt pyrex, ovensafe bowls with butter
- bunch down dough with fork and divide in half
- scoop half into a bowl
- preheat oven to 425F
- let dough rise 20-30m
- bake 15m
- reduce heat to 375F, bake another 15-17
- remove from bowl and let cool for at least 15m before cutting
