Servings: 2 medium loaves (or 1 large loaf)
Prep Time: 10 minutes (plus rising time)
Bake Time: 35–40 minutes
Total Time: ~4 hours (mostly resting time)
✅ Ingredients:
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3 ½ cups (450 g) all-purpose flour (or bread flour for chewier texture)
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1 ½ teaspoons salt
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2 teaspoons sugar (optional, helps browning & yeast activation)
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2 ¼ teaspoons (1 packet, 7 g) instant yeast or active dry yeast
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1 ½ cups (360 ml) warm water (about 105–110°F / 40–43°C)
👩🍳 Instructions:
1. Activate the Yeast (if using active dry yeast)
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Mix warm water, sugar, and yeast in a bowl.
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Let sit for 5–10 minutes until foamy.
(If using instant yeast, you can skip this step and add it directly to the flour.)
2. Make the Dough
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In a large mixing bowl, combine flour and salt.
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Add the yeast mixture (or water + instant yeast).
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Stir with a wooden spoon until a shaggy, sticky dough forms.
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No kneading required! Just mix until combined.
3. First Rise
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Cover the bowl with plastic wrap or a damp towel.
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Let rise at room temperature for 2–3 hours, until the dough has doubled in size and is bubbly.
4. Shape the Dough
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Once risen, use a spatula to gently deflate the dough.
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Line loaf pans with parchment paper.
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Transfer dough into pans (you can divide into 2 loaves or keep as 1 large loaf).
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Sprinkle a little flour on top and gently smooth the surface.
5. Second Rise
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Cover loosely and let rise again for about 30–45 minutes until puffy.
6. Bake
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Preheat oven to 425°F (220°C).
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Slash the top of the dough with a sharp knife (helps it expand).
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Bake for 35–40 minutes until golden brown and hollow-sounding when tapped.
7. Cool & Serve
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Remove bread from the oven and let cool on a wire rack for at least 20 minutes before slicing.
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Enjoy warm or at room temperature.
🌟 Tips & Variations:
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For a crispier crust → Place a pan of hot water on the bottom rack of the oven to create steam.
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For whole wheat bread → Replace half the flour with whole wheat flour.
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For extra flavor → Add 1 tablespoon olive oil or herbs (rosemary, thyme, garlic powder) to the dough.
