This effortless rustic bread recipe is the simplest bread recipe I've ever found—and luckily, it's also incredibly delicious! You can halve the recipe for just one loaf, but be warned; it's so tasty you'll wish you'd baked two!
Ingredients
- 3 cups warm water
- 1.5 tablespoons active dry yeast
- 1.5 tablespoons coarse salt
- 6.5 cups all-purpose flour
- 0.5 cups cornmeal
Instructions
-
1
Mix water, yeast, and salt together in a large bowl. Let stand until mixture becomes foamy, about 10 minutes.
-
2
Stir flour into yeast mixture until well combined. Dough will be shaggy and look wet. Cover bowl loosely with a damp towel; let sit in a warm place, about 5 hours.
-
3
Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface; score tops a few times with a sharp knife. Transfer to a baking sheet until loaves to double in size, 30 to 60 minutes.
-
4
Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
-
5
Bake loaves in the preheated oven, spraying surface of dough occasionally with water, until golden brown, about 20 minutes.
Nutrition Facts
Per serving
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