A long, long (ok, not so long) time ago, I got sick and a neighbour made me bread. I loved that bread. It was like sourdough but not like sourdough, salty but not too salty, crusty but not too crusty, doughy but not too doughy. You get the picture. Anyway, she swore it was easy to make and the recipe so forgiving, so I begged for the recipe.
The only catch? You have to plan one day ahead to make it. There is no instant gratification here. No siree bob. But this bread is worth the wait.
My favourite part about this recipe? You let it rise for somewhere between 12-22 hours. Think you’re busy? You’ve got a ten-HOUR window in which to bake this bread. Awesome, right?
Recipe
For 100% White Bread
3.5 cups flour
450 ml water
2 tsp salt
1/4 tsp active yeast
For 100% Whole Wheat Bread
3.5 cups flour
550 ml water
2 tsp salt
1/4 tsp active yeast
Directions
Mix the ingredients. Cover. Let stand for 12-22 hours. During that time, punch the bread down 3 or 4 times. Make sure your hands are wet when you touch the bread because it will be sticky.
When you’re ready to cook the bread, preheat the over to 450 degrees fahrenheit, and flour your bread pan(s).
Fold the dough in on itself a couple of times and divide into as many loaves as you have pans. Sprinkle some flour on top of the loaves and set them to rise for about another hour.
Bake for 40 minutes. Let rest another 15 minutes (if you can).
Enjoy.