There is absolutely nothing more delicious than a slice of home-made bread, fresh from the oven, slavered with butter. No way can you get a store-bought loaf that will taste this good. Not even in the bakery of a small village on the Italian island of Ischia!
Earlier I posted directions for making “no-knead” bread, which works perfectly, but then I gave some thought to skipping a few steps to vastly simplify the process. So here it is, a wholly minimalist and trouble free recipe.
Combine in a large bowl 4 cups flour, one teaspoon instant yeast, one teaspoon salt. Add two cups water. Stir with a fork in circular motions until the dough sticks together. Cover with Saran Wrap and let sit for 18 hours at room temperature, 70 degrees F.
At the end of 18 hours, the dough will have risen and its surface will be moist and bubbly. Sprinkle flour on top, then carefully use a spatula to dump the dough into a pre-heated ceramic, iron or stainless steel pot. Cover and cook for one half hour at 475 degrees F. Take off lid, cook an additional 15-20 minutes, or when the crust turns golden brown.
It’s so simple that you no longer have an excuse to not make your own.