4 Ingredient Bread
It's time to stop being scared of baking bread.
The bread that started it all. This was the first post I made as “the Recession Chef,” and I had NO idea that it would be such a hit. Overnight, my entire life changed, and that is thanks to all of you.
But the premise was simple. There HAS to be an easier way to bake bread at home. Every bread-making video I had seen up to that point involved a sourdough starter, or fermenting something, or letting it proof overnight, or collecting the rainwater from a tropical forest so that the hydration levels are consistent. The process was too complicated and, honestly, intimidating.
So I set out to figure out a way that the common person can make bread. Someone without a lot of experience baking or even in a kitchen in general. Because homemade bread shouldn't be a luxury. The money you can save for starters is awesome, but making your house smell like a bakery is a whole different payoff.
This recipe does more than just teach you how to make bread. It teaches you what you’re capable of in the kitchen. For far too long, people have talked themselves into thinking, “I'm just not a great cook,” or “I'd love to make that, but there's no way I can do all that.” This recipe is here to kick you in the ass and snap you out of that mindset.
As Ms. Rachel says… You can do hard things. And you can. You can do more in the kitchen. You just need to try. And sure, sometimes things may not turn out how you intended, but the next time you make it? It will be a little better. And a little better… until you have mastered a recipe that you once thought impossible.
So put on your big boy/girl apron and flour your surface. It's time to bake.
Estimated Time: 3 hours (2 hours of rise time, 30 min. bake time)
Makes: 1 loaf of bread
Tools:
Pizza Stone or Dutch Oven
Ingredients:
2 tsp instant yeast
1 tsp salt
3.25 cups of flour
1.5-1.75C warm water. 1 hour rise, set oven 450. 2 more hours rise. Add water to oven-safe bowl, put in oven. No kneading. Bake 35 minutes.
From here, you’ll get the full directions, complete with helpful tricks and techniques that turn a simple recipe into a skill you’ll use forever. Subscribe and let’s get to work.
