Warning: How to make the most Addictive yet Easiest Artisan Bread Recipe

I have been looking for THE BEST BREAD RECIPE on KZbin and decided to bring my recipe to those looking for THE EASIEST BREAD RECIPE on KZbin.
I have spent countless hours perfecting my recipe to bring you THE BEST HOMEMADE BREAD RECIPE I have worked on. This perfected recipe is brought to you from the kitchen of COLINARY DELIGHTS.
This bread is BAKED FRESH AT HOME IN HOURS. So, what are you waiting for? Go ahead and jump in and make that DELICIOUS HOMEMADE BREAD, the recipe is below.
Here's a simple & easy recipe for making NO-KNEAD RUSTIC HOMEMADE BREAD. This recipe is similar to making Sourdough bread however it uses instant yeast instead of sourdough leaven:
INGREDIENTS
- 420g (about 3 3/8 cups) all-purpose flour
- 300g (1 ¼ cups) lukewarm water
- 1 packet (7g) or 2 ¼ teaspoons instant yeast
- 2 teaspoons salt
- 300ml (about 1 1/4 cups) warm water
INSTRUCTIONS
When measuring ingredients for baking it's a lot more accurate to use grams.
1. Measure out 300g of lukewarm water then activate the yeast by adding it to the lukewarm water. Let it sit in for about 10 minutes until it's foamy.
2. In a large mixing bowl, combine the flour and salt.
3. Make a well in the center of the flour mixture and pour in the activated yeast mixture.
4. Using a wooden spoon, a Danish whisk, or you can use your hands, mix everything together until it forms a rough dough. Then, continue to mix with your hands for about 10 minutes until the dough becomes smooth and elastic.
5. Cover the dough in the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 20 minutes. The dough will rise during this time.
6. After 20 minutes wet your hand to prevent the dough from sticking to your hand and grab the bottom of the dough and pull and stretch in an upward motion making sure it doesn't tear and fold it over the rest of the dough. Do three of these stretch and folds. Cover the dough again. (By stretching and folding you are developing the gluten in the bread.)
7. Wait another 20 minutes and for a second time wet your hand and repeat the process of stretching and folding the dough three times. Cover the dough and let it rest for another 20 minutes.
8. After 20 minutes, for a third time repeat the process of doing three stretches and folds.
9. Cover it again with a kitchen towel or plastic wrap and let it rise for another 40-60 minutes, or until it has doubled in size again.
10. After 40-60 minutes pour the dough onto a lightly floured surface. Form the dough into a a rectangular shape and from the bottom roll it upwards using three-4 folds. (If the dough feels too wet do not worry about this as it's meant to have a high hydration.)
Using a little flour on your hands begin forming a tight ball by turning and tucking the dough.
11. Place the dough in a floured banneton with the seem-side facing up. Let it rest for 20 minutes. While it is resting …..
12. Preheat the oven to 430'F (220'C) for 20 minutes making sure your place a Dutch oven into the oven during this time. (If you do not have a Dutch oven but prefer to use a bread pan for the bread then instead of using a banneton, grease the bread pan and shape the dough to fit the pan.)
13. Once the dough has finished rising, remove the covering and turn the dough seam-side down either on a flat surface or a silicone bread sling which makes it easy to place into the pot and lightly score the top of the loaf with a sharp knife or Lum. This helps the bread expand while baking.
**WARNING** PLEASE USE OVEN GLOVES TO PREVENT SEVERELY BURNING YOUR HANDS,
14. Place the bread in the preheated Dutch oven and spray a little water in the pot to create some steam and cover with the lid and place back into the oven and bake for 20 minutes,
15. After 20 minutes, drop the oven temperature to 410'F (210'C) and remove the lid of the Dutch oven and bake for an additional 20 minutes. (If using a bread pan bake for only 30-35 minutes or until the top is golden brown and the bottom sounds hollow when tapped.)
16. Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy your freshly baked homemade bread with your favorite toppings or as a side to your meals!
Another tasty recipe brought to you by Colinary Delights
#colinarydelights

[@maidsua4208]

Have shared this with my husband. He has started baking bread and wants to try this recipe next weekend-I can't wait!

[@ColinaryDelights]

Please let me know how it came out. I will be doing my Sourdough bread recipe soon.😃

[@Leetchibug]

Can’t wait to try this recipe.

[@ColinaryDelights]

Thanks so much Lee, please let me know how it comes out for you.

[@kjc8579]

Hi there, I've just tried your recipe & all I can say is WOW. That's the best bread recipe I have ever tried The bread came out perfect. Looking forward to your sour dough recipe.

[@JeppeBoyz]

Thank you so much for sharing. I’m so glad you enjoyed making it 😀

[@ColinaryDelights]

I'm so glad you enjoyed it. Have a great day.

[@chrismoodley1895]

I've tasted this bread made personally by Colin. It's amazing to say the least. ❤

[@ColinaryDelights]

Great to hear! Thanks so much Chris.

[@suemcdermott3522]

Will be trying this recipe tomorrow. Thanks. 🍞

[@ColinaryDelights]

Hi Sue, please let me know how it comes out.

[@mortarpestle2294]

Greetings from Malaysia. Thank you for a detailed bread recipe. I don't have Dutch oven - very expensive item here. But will try out using the stainless steel bread tray.