Bread is just about as basic as it comes, and yet people are scared to make it. They think it’s going to be a lengthy, complicated process, but in reality, it requires a small amount of prep time and a bit of waiting around. You probably already have all of the ingredients sitting in your kitchen, just waiting around. Really, when was the last time you used any of the yeast from that three pack of Fleischmann’s you decided to pick up a few months ago?
If you’re looking to make a lot of dough and have it at the ready for two weeks or more in the fridge, I highly recommend the Simple Crusty Bread recipe, featured here in the NYT, but originally from Artisan Bread in Five Minutes a Day. If you only want to make a plain white loaf the old-school way, tea towel and all, here’s a simple recipe.
Simple White Loaf
-3 1/2 cups all-purpose flour
-1 cup water
-1 packet yeast
-2 tsp. salt
-2 tbs. butter, softened
1. Mix yeast, flour and salt in a large bowl. Slowly start adding the water and mix with your hand, adding the softened butter, and mixing until all of the flour is moistened and begins to form into a dough.
2. Remove from the bowl and place on the lightly floured surface, perhaps a large wooden cutting board or if you’re feeling really daring, your newly cleaned countertop. Knead the bread for 8-10 minutes, or until it’s easy to form into a smooth ball. Keep flour close at hand to put on your hands as needed.
3. Lightly coat the inside of a large bowl with oil and place the ball of dough inside, turning it once to coat the top of the dough. Cover with plastic wrap or a towel and place somewhere warm for 1 to 1 1/2 hours, or until the dough doubles in size. I like to place my bread on the bedroom radiator when it’s not too hot. It’s in good company with a small selection of Ramsey’s instruments.
4. Take the bread back to the kitchen and punch it down, taking out your rage and frustration that’s built up during the week to remove most of the air from the dough.
5. Place the dough on a lightly greased baking sheet, lightly grease the top, and sprinkle a small bit of flour on it. Loosely cover with plastic wrap and let rise again for 45 minutes to an hour, again doubling in size.
6. At the halfway mark, pre-heat the oven to 375º.
7. Once the dough is ready, place the sheet in the oven and bake for about 35 minutes, or until golden brown. Cool on a plate or wire rack, if you have it.