Good, quick bread

I made bread this week from a recipe recommended by (not-college) friend S, whom we met on a Japanese hike in the Bay Area! I share a lot of interests with non-college friend S, like homemade and fermented food, gardening, and sustainability!

This bread has a good neutral flavor – it’s not the most amazingly yeasty, savory bread ever, but it’s good for all your normal bread needs.

Bread

  • 3 cups (390 g) flour
  • 2 tsp (7 g, 1 packet) yeast
  • 1 1/2 tsp (9 g) salt
  • 1 1/2 cups (338 g) water
  1. Mix dry ingredients. Add water. The dough will be quite wet. Cover and let rise in a warm place for an hour.
  2. On a lightly floured work surface, gently stretch and fold the dough several times until firmed up into a loaf, being careful not to deflate completely. Cover and let proof for 15 min.
  3. Bake for 45 min at 450°F.
You can cut the top with a razor if you want.

One Reply to “Good, quick bread”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.