This warm, flaky homemade bread recipe is the perfect side dish or snack for colder months. Enjoy it by itself, or with some soup, salad or any of your other favorite dishes.
Total Time: 01 hours 05 minutes
Servings: 12
Author: American Kidney Fund
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sugar or honey
- 1 ¼ cups warm water
- ½ teaspoon kosher salt
- 2½ to 3½ cups unbleached flour, additional for dusting
Nutrition Per Serving
- Calories: 117.50
- Protein: 3.52 g
- Cholesterol: 0.00 mg
- Calcium: 5.70 mg
- Potassium: 40.62 mg
- Phosphorus: 38.53 mg
- Fiber: 1.05 g
- Fat: 0.36 g
Instructions
1. Preheat your oven to 460°F.
2. Combine yeast, sugar and warm water into a bowl. Stir and let set until it becomes foamy.
3. Add salt and flour to the bowl. Mix with clean hands until dough just begins to pull away from the sides of the bowl.
4. Mix until no dry bits of flour remain. It will be wet, sticky and ‘shaggy.’
5. Flour all sides of your dough but do not mix it in. Return to bowl and cover with a clean tea towel. Let rise on the counter for approximately one hour, until the dough has doubled in size.
6. Slide the dough gently onto a lightly floured counter or board.
7. Sprinkle some additional flour over the dough and form into a square.
8. Pull each corner of the dough in towards the center (like you are folding an envelope) and repeat until the dough feels tight and begins to resist your folds.
9. Turn the dough over and shape it into a round loaf. Place in a bowl, seam-side down, cover with a towel and let rise 30 minutes more.
10. Place a large Dutch oven and lid into the oven 15 minutes before the end of the last rise.
11. Remove Dutch oven from the oven after 15 minutes, very carefully, with oven mitts. For safety, slide the dough onto parchment paper and set into the Dutch oven by lifting it with the ends of the parchment.
12. Replace the lid using oven mitts and bake in the oven for 30 minutes.