I used to tell people “I don’t make bread.”  In the past, experiments with any sort of homemade yeast based creation resulted in hockey pucks, door stops, anchors….you get the picture.  The loaves, regardless of their shape were always extremely…um…dense for their size and never tasted all that great.  I don’t know if I was over-kneading, using too much flour, baking in a crappy oven, or what.  After a few lame attempts I pretty much gave up and just came to terms with my distinct lack of knack when it came to baking bread.  Our local grocery store carries a nice variety of artisan breads (at nearly five bucks a loaf! argh!).  I decided I would stop worrying about being the perfect cook of all things, just pony up the moola when I wanted good bread, and shut my trap. 

Then I began to see occasional posts about “Idiot Proof” homemade bread.  Idiot Proof???  Did that mean even I couldmake it? Nahhh….and I let it go.  Perfect bread making abilities, like washboard abs, were for other girls.  We can’t all be perfect!  Then, one day while poking through a copy of Mark Bittman’s How to Cook Everything, I came across a recipe entitled Jim Lehey’s No-Work Bread.  I was intrigued.  The recipe made it sound so simple I couldn’t resist giving it a try.

I’ve made this recipe three times.  The first time the bread tasted good but was shaped just a little bit like the Elephant Man.  When transferring the risen dough into the baking pot, it fell unevenly and didn’t correct itself the way the recipe said it would.  That problem was solved by doing the second rising in the pan.  The second time it was a thing to behold….a golden top encrusted with sesame and poppy seeds. Lood at me go!  The last time I made this “Wonder” bread, it not only sported a golden seed-encrusted top,  it held the surprise of aromatic rosemary deliciousness nestled in the perfect, light, airy middle. 

Now, I’m happy to say, I DO make bread!  If you’re intimidated by yeasty beasts, don’t be.  Give this simple recipe a try.  You’ll be impressing yourself in no time!  Be aware that you’ll want to start the dough 24 hours before you plan to serve the bread. While all you have to do is leave it sitting on the kitchen counter, apparently the bread fairies need plenty of time to do their thing.

This recipe is very slightly modified from the original.  I do the second rising in the pan in which the bread will be cooked to ensure a pretty loaf and due to this change, it’s not possible to pre-heat the pan in which the bread is cooked.  I haven’t noticed any detrimental effects to this method.  If anything, I think the end result is better.  Since the pan is coated in olive oil during the second rising, the oil creates a crispy but tender bottom crust.

NOTES:

• If you want a bread that will be made into french toast or to be served with jam or honey, omit the seeds and rosemary. 
• Other herbs and seeds could easily be substituted. 

Ingredients

• 4 cups all-purpose or bread flour, plus flour for dusting
• Scant 1/2 teaspoon instant yeast
• 2 teaspoons salt
• 1 1/2 teaspoons lightly ground rosemary
• 1 egg yolk, slightly beaten with 1/2 teaspoon water.
• 1 teaspoon toasted sesame seeds
• 1 teaspoon poppy seeds
• 2 tablespoons olive oil

Instructions

1. Combine the flour, yeast, and salt in a large bowl. 
2. Add the water and stir until blended.  You’ll have a shaggy, sticky dough. 
3. In a clean bowl, drizzle the olive oil – coating the sides and bottom.
4. Turn the dough into the oiled bowl and cover with plastic wrap.
5. Let the dough rest for about 18 hours at about 70 degrees.
6. The dough will be ready when its surface is dotted with bubbles.  Rising time will vary depending on temperature.
7. Lightly flour a work surface, remove the dough.
8. Fold dough over once or twice.  It will be soft, but not terribly sticky.
9. Turn the dough into it’s cooking container.  You’ll want to choose a large Dutch oven or other pot with a nicely fitting lid (about 3 or 4 quart)…and that is oven proof!  Cast iron, enamel, pyrex, ceramic all work well.  I’ve even used aluminum.
10. Place the cover on the pot and allow the dough to rise for about two hours.  It will have more than doubled in size and won’t spring back readily when poked.
11. At least 30 minutes before the dough is ready, preheat your oven to 400 degrees.
12. When dough is ready, brush with egg yolk and sprinkle with sesame and poppy seeds.  Replace lid.
13. Bake for thirty minutes with the lid on.
14. Remove the lid and bake for another 20 to 30 minutes to allow the loaf to brown. 
15. Remove the bread from the pan with a spatula or tongs.  Cool on a rack.

This post is linked to the Hearth and Soul Blog Hop through Girl Chef.

Related Posts:

• Almondina Brand Biscuit Review and Give Away
• Banana Scones to go Ape For
• Upside Down Tamale Casserole
• Fit Foodista Lives! Lemon Blueberry Muffins Revisited
• Zucchini Stuffed with Cheesy Breadcrumbs and Artichoke Hearts

Tagged as: baked goods, baking, bread, make ahead