Let Time Do the Work Bread

This is my favorite bread recipe. I have been baking it for over 15 years, and have refined the process so it's as easy as possible and tasty.

NOTE: I have been asked many times - no it's not gluten-free and no it's not whole wheat. Those types of bread require entirely different formula and process. 

Here's a visual I have on my refrigerator to explain how bread is created!

This will make one large loaf or two small ones

Here is the equipment that I use

Here are the ingredients - I prefer Kosher salt as it's consistent in saltiness

Put luke-warm water in the bowl and sprinkle yeast on top 

Just dump in the flour and add the Salt last - don't forget it or leave it out

Stir with a spoon about 25 turns. It will look like this

Now cover with a damp towel and step away from the bowl 

Leave it for 4-18 hours as your schedule permits

It should look like this

Pour it out of the container onto a floured counter

Gently shape it into a ball or roll

Put into a greased bread pan or round bowl (your choice)

Cover again carefully and leave about 75-90 minutes to rise

The top should be taut and stretching against the top surface

You have to watch it - if it goes too high or looks flabby, it will fall during baking

These are TOO high, they have over-risen

Preheat oven to 450 F for 15 minutes

Put the bread in the oven and turn down the heat to 380-400 F

Bake for 55-65 minutes - as long as you dare!

It should look like this

Best of luck - keep practicing; baking IS Rocket Science

I also bake bread like this