I’ve never made bread before, and like so many quarantined foodies this seemed like a good time to try. This is really a miracle bread- I even go both my kids to make it- we’ve made 5 loaves so far! It’s very easy and forgiving.

Step 1:

Mix 3 cups flour, 1 1/4 tsp salt and 1/4 tsp instant yeast in a large bowl with your hands. Then add 1 5/8 cup water and mix to incorporate with your hands. It will be sticky. Cover bowl tightly with plastic wrap and let sit somewhere warmish for 12-16 hours.

Step 2

Your dough should have expanded and bubbled. Cover a flat working surface and your hands with plenty of flour. Lay a dish towel next to your working area and cover it with cornmeal. Using a spatula pour the risen dough onto your floured work surface. Pat some flour on top so it’s not too sticky to handle. Stretch one side of the dough out then fold it over the top and give it a pat. Do this on all four sides. Then pick up the whole dough and put it on your cornmeal covered towel. Fold the towel over and let sit for 1.5 hours.

Step 3

1 hour after covering the dough above turn on your over to 450 degrees and stick a 6 quart Dutch oven in it to warm for 30 minutes. After 30 minutes pull it out, remove the lid, and dump your dough on the bottom. You can shake it a little if it doesn’t land straight. Put the lid back on and return to oven for 1/2 hour. After a half hour remove the lid and cook another 5-15 minutes to desired shade of brown. Remove and cool on a rack. Voila!

My next project is to try to add black cured olives to the above and make olive bread. I’ll let you know how that goes.