Decent quality bread has become very expensive. So, starting about two years ago, I make virtually all of our bread. It really isn’t hard and it is so worth the time spent.
Bakery bread runs $4-6 a loaf around here. The bread I make costs around 70-cents for the same loaf.
Another day I will share my regular sandwich bread recipe, but for today we have:
No Knead Bread
To make 2 loaves
6 cups flour
3 cups water
½ teaspoon yeast
1 ½ teaspoons salt
Mix in a large plastic bowl with a lid or that you can cover. Let sit at room temperature overnight.
When ready to make bread, take about half of the dough and shape into a round loaf. If it was at room temperature, let sit while the oven warms up. If chilled, let it sit about an hour before cooking.
Preheat oven to 450F. Dust bottom of covered Dutch Oven with cornmeal. Place round dough into pan and cover. Bake for 30 minutes. Remove lid and bake another 15 minutes. Increase cooking times as needed to adjust for your oven and circumstances.
When you start to bake your second loaf, mix up another batch of dough in the same bowl and you will be ready for more bread the next day.
This is my version of THIS RECIPE. We love it with soup or spaghetti or just because. If you are part of a smaller family (or a family with smaller appetities), this can be divided into three loaves. The dough stores in the refrigerator for at least a week.