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.

2 Replies to “Good, quick bread”

    1. It’s not hard once you have a bit of experience! I find the most difficult part to be deciding if the texture of the dough is correct. Some recipes aim for the “normal” tacky texture, but other types of bread, like pizza and focaccia, are more hydrated and thus more difficult to work with.

      Non-yeasted doughs are often easier.

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