Ingredients
Equipment
Method
- Measure 1.5 cups of warm water.
- Add yeast to the warm water. Stir and let sit for 1 minute.
- Stir salt into yeast and water mixture. Allow to sit for 4 minutes.
- Pour water, salt and yeast mixture into stand mixer bowl.
- Attach dough hook to stand mixer and turn mixer on to speed 2.
- Add Flour a half of a cup at a time. Mix on speed two until combined.
- Up to speed 4 for 1 minute. Dough should be staying together and hitting the sides of the bowl pretty hard.
- Turn mixer off and remove dough hook.
- Place moist paper towel over bowl and place in a warm area. Allow dough to rise for 2 hours.
- Line cookie sheet with parchment paper.
- Remove dough from bowl and place on cookie sheet in a long oval log. Allow to rise for 30 more minutes. I like to do this last rise on top of the stove while the oven preheats.
- Place an oven safe glass bowl or dish with 2 cups of water on the bottom rack of the oven.
- Preheat oven to 450 degrees.
- Once the dough has finished its final rise you will need to score it. I usually use a sharp knife and put 4 diagonal lines about half an inch deep down the length of the dough.
- Bake at 450 degrees for 30 minutes. Make sure you leave the bowl of water in the oven through the cooking time.
- Remove from oven and cookie sheet and allow to cool completely before slicing.
- Enjoy!
Nutrition
Calories: 135kcalCarbohydrates: 28gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 439mgPotassium: 45mgFiber: 1gSugar: 0.1gVitamin C: 0.002mgCalcium: 7mgIron: 2mg
Video
Notes
Store left over bread in an airtight container. Fresh bread only lasts a couple of days at room temperature due to lack of preservatives. You can also freeze slices of the bread and remove as needed.
Tried this recipe?Let us know how it was!