Bread

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Prep Time: 15 minutes
Proofing: 4 hours
Servings: 1 loaf
Calories: 133kcal

Ingredients

  • 1 tbsp Instant yeast
  • 1.5 cup Warm water between 105 and 115 degrees, or more if needed
  • 4 cups All-purpose flour plus more if needed
  • 1 tbsp Sugar
  • 1 tbsp Salt
  • 2 tbsp Olive Oil optional

Instructions

  • Whisk together the yeast and water, until the yeast is dissolved.
  • Mix together the flour and salt in a bowl until fully combined.
  • Add the sugar, then pour the yeast/water mixture into the bowl. Slowly mix until the water soaks into the flour.
  • Add the oil (if using) or more water if needed and knead until the dough looks shaggy but not too wet or sticky.
  • Very lightly drizzle the bowl with olive oil being sure to brush up the sides of the bowl also to prevent sticking. Cover with a towel and keep somewhere warm so the dough doubles in size. (depending on the temperature of the room this could take 1 to 3 hours or more)
  • Lightly dust your workspace with flour, gently shape the dough into a loaf or your desired shape. Then set aside on parchment paper or a baking sheet to proof again until it doubles in size. (could take 1 to 2 hours or more). Then score the top with a sharp knife to create vents, just a few will do.
  • Preheat the oven to 425°F.
    (Optional: Preheat a pizza stone)
  • Bake for 25 minutes. Remove to a cooling rack until fully cooled before slicing.

Nutrition

Serving: 1slice | Calories: 133kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 437mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Bread

No ratings yet
Prep Time 15 mins
Proofing 4 hrs
Servings 1 loaf
Calories 133 kcal

Ingredients
 
 

  • 1 tbsp Instant yeast
  • 1.5 cup Warm water between 105 and 115 degrees, or more if needed
  • 4 cups All-purpose flour plus more if needed
  • 1 tbsp Sugar
  • 1 tbsp Salt
  • 2 tbsp Olive Oil optional

Instructions
 

  • Whisk together the yeast and water, until the yeast is dissolved.
  • Mix together the flour and salt in a bowl until fully combined.
  • Add the sugar, then pour the yeast/water mixture into the bowl. Slowly mix until the water soaks into the flour.
  • Add the oil (if using) or more water if needed and knead until the dough looks shaggy but not too wet or sticky.
  • Very lightly drizzle the bowl with olive oil being sure to brush up the sides of the bowl also to prevent sticking. Cover with a towel and keep somewhere warm so the dough doubles in size. (depending on the temperature of the room this could take 1 to 3 hours or more)
  • Lightly dust your workspace with flour, gently shape the dough into a loaf or your desired shape. Then set aside on parchment paper or a baking sheet to proof again until it doubles in size. (could take 1 to 2 hours or more). Then score the top with a sharp knife to create vents, just a few will do.
  • Preheat the oven to 425°F.
    (Optional: Preheat a pizza stone)
  • Bake for 25 minutes. Remove to a cooling rack until fully cooled before slicing.

Nutrition

Serving: 1sliceCalories: 133kcalCarbohydrates: 25gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 437mgPotassium: 36mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 5mgIron: 1mg
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