This recipe originally came from Mother Earth News, but I’ve changed it over time. It’s bullet-proof because you can do almost anything to it — add a little more yeast, add olive oil, add honey, brush with butter, let it proof too long — and it still comes out great. The dough keeps in the fridge for several days, so you can make a batch early in the week and have fresh, crusty bread any night of the week.
January 01, 2011

Ingredients

  • 6 1/2 cups Funder Farm Soft White Wheat Flour*
  • 1 tablespoon salt
  • 1 tablespoon instant yeast
  • 3 cups water
  • olive oil or melted butter

Instructions

In a large bowl, whisk together flour, salt and yeast. Slowly mix in water until a ball of dough forms. Knead the dough in the bowl for a minute or two. Cover bowl tightly with plastic wrap and set in a warm place for about 2 hours. At this point you can keep the dough in the bowl, wrapped in plastic wrap, in the refrigerator until ready to use.

Pull off a quarter of the dough. Shape as you see fit and place on parchment-covered baking sheet. Brush with olive oil or melted butter and let proof for 30 minutes.

Preheat oven to 450°.

Bake bread for about 30 – 45 minutes, or until bread is golden and crusty when you tap on it. Remove from oven and let stand for 20 minutes before slicing.

* Any soft wheat flour (White Lily or Bob's Red Mill) will work or for a lighter bread, use half all-purpose flour

Ingredients

  • 6 1/2 cups Funder Farm Soft White Wheat Flour*
  • 1 tablespoon salt
  • 1 tablespoon instant yeast
  • 3 cups water
  • olive oil or melted butter
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