Like most people, being in quarantine for the past few weeks has given me more time to spend in the kitchen. While being in the kitchen so much has made me snack like I have never snacked before, I have also come out of there with a few good recipes to share with you. So has Aaron. If you are new to this blog, then you may not know I am engaged to be married to a wonderful human named Aaron (or Big A or Bear as some like to call him). He’s pretty amazing and even more so when it comes to cooking.
This incredible man of mine decided to bake us some homemade bread the other day and I (clap) can’t (clap) stop (clap) eating (clap) it (clap)! Not only is this loaf of carbs delicious, but it is also super easy to whip up. Just a few ingredients and a stove will get you this glorious loaf of bread. Ready to make it? Here’s how:
Making bread is a bit time consuming, but time seems to be the one thing we all (mostly) have on our hands these days. To create your dough, first mix the water, sugar, salt and yeast in a bowl. Stir this mix until everything is well combined. Let the wet mixture sit for a few minutes and then sift in the four. We used our Kitchenaid stand mixer to mix everything and if you have one it will make this process effortless. Just hook on the dough attachment and let the machine work it’s magic. If you don’t have one, that’s okay because you can mix the dough by hand. It will be a lot more work, but you will look closer to The Rock when you are done.
One of my favorite things about this recipe is that you don’t have to spend 10 minutes kneading the dough. In fact you can knead it into a ball shape for around 1-3 minutes and then place it in a bowl covered with olive oil to proof. Proofing is an important stage in the bread making process so pay attention here: you want to cover the bowl with a damp towel and place it in a dark place at room temperature.
The dough should proof for around 1.5 to 2 hours or until it has doubled in size. Once proofing is complete, shape the dough into a loaf size and score the top with a knife for some texture. We baked ours on a pizza stone, but I have seen people making bread in dutch ovens or in a cast iron pan too. Just be sure to brush some cold water on top of the loaf before getting it into the oven. Baking goes for about 35 minutes at 450 degrees (fahrenheit) and then for another 10 minutes at 450 degrees.
I honestly cannot stop eating this stuff (especially toasted with vegan butter and everything seasoning). So much so, I am making Aaron whip up another loaf, but with olives and rosemary in it. That’s the best thing about this recipe: you can add in any flavors or ingredients you want to add a little something extra.
Let me know if you try this easy homemade bread and how you liked it in the comments below!
- 1 Packet of Quick Active Yeast
- 1 Tablespoon of Salt
- 1 Tablespoon of Sugar
- 2 Cups of Water
- 5.5 Cups of Unbleached White Flour
Mix the yeast, sugar, salt and water in a bowl until well combined. Let this rest for 1-2 minutes.
Next, sift the flour into the wet mixture.
If using a stand mixer, attach the dough hook and mix ingredients on low to medium speed. (This can also be mixed by hand if needed.)
Remove the dough and softly knead it until you form a round ball shape (you only need to knead the dough for 2-5 minutes).
Add 1-2 tablespoons of olive oil to a bowl and use the oil coat the bowl. Place the dough in the bowl and cover it with a damp towel. Then place the bowl in a dark space at room temperature. The dough should proof for 1.5 to 2 hours or until it doubles in size.
Once the dought has proofed, punch down the dough and then shape it into a loaf before moving it to your baking dish of choice (we did ours on a pizza stone, but baking it in a cast iron or dutch oven pot is also good). You then want to score the top of the dough with a knife for texture and brush cold water onto the top.
Bake the bread in an oven at 400 degrees fahrenheit for 35 minutes. Then, turn the oven to 450 degrees fahrenheit and finish baking for another 10 minutes.
Remove the bread from the oven and let it cool for 20-25 minutes before stuffing a huge warm slice with vegean butter in your face!
We also added a small dish with warm water to the oven to keep the bread moist while baking. This is helpful, but not necessary as I have seen plenty of recipes without that step.