OK, I recently posted a recipe for Baked English Muffins, the easiest English muffins I have ever made. And now, I am posting a recipe for the easiest yeast bread I’ve ever had the pleasure to build. And if you also choose to make it, the easiest bread I believe you too will ever prepare. The bread, because of its round shape, should be referred to as a boule. That is if you are French and want to be fancy about it! And since I am and I do, this recipe results in a chewy and delicious boule. Which seems a bit too fancy for this bread because of the ease of preparation. But I’m going with it anyway because this bread is just that good! Such a small amount of effort involved as to be almost too good to be true. But please believe me, this is the bread recipe you need in your life if a) you hate to bake bread, b) you have no time to bake bread, c) you don’t even have enough time to go to the grocery store. Because bottom line, you can get the dough mixed in a shorter time than you can get your car out of your garage and down your driveway.  Don’t believe me. Then stop reading this preface and look at the recipe itself.

Good – your back. I always miss you when you’re gone. Anyway – I used this bread the other evening to make garlic bread. And it was perfect. Nice and chewy and very much like the expensive chewy Italian bread we all adore. And the whole loaf (boule) only cost me a few pennies to make. (Aren’t I the thrifty one!)

So, don’t hesitate. Even if you’ve been baking bread for decades like I have, we all need a break occasionally. No one needs to know how easy this bread is to make. That can remain our little secret.

And as always, peace and love to all. And Happy, Happy New Year.  

3 c. bread flour, fluffed, plus more for dusting

½ tsp. instant yeast 

1¼ tsp. kosher salt

1½ c. warm water (about 110 degrees) 

In a large bowl combine flour, yeast, and salt. Stir in the water. The dough will look like it needs more flour. Resist the temptation. Cover the bowl with plastic wrap. Let the dough rest at least 12 hours, preferably a few hours longer, at room temperature. (After a few hours the dough will look kind of caved in. That’s exactly what you want.) 

After the dough has rested, place a piece of parchment paper in a medium sized bowl. Then, generously flour a work surface. (I use a floured pastry cloth on my kitchen counter.) Scoop the dough onto the floured surface. Sprinkle with a little flour and gently shape the floured dough into a ball. Then place the ball in the parchment paper lined bowl. Cover with a tea towel and let rest for at least 30 minutes.  

While the dough is resting, place a covered Dutch oven (cast iron or enameled) or clay baker in your cold oven and set the temperature to 450-degrees. (You want your baking pan to get hot right along with your oven.)

After the dough has rested, carefully remove the pot from oven. Carefully take off lid. Pick up parchment paper with dough and place directly in pot.  Cover with lid and bake 25 minutes with the lid on. Then remove the lid and bake another 12-15 minutes, or until the loaf is golden brown and the internal temperature reaches between 195 and 205-degrees.

Remove from oven and allow to cool before slicing. Great for garlic bread or sliced, toasted, and slathered with butter and jam.