Five Minute Bread

Ever since discovering this quick and easy bread on Rhonda's Down to Earth blog I've made it countless times.  Short preparation the day before and then the next day after a very quick one minute knead it's in the oven.  Before I know it the whole kitchen smells just like a bakery.  Perfect served straight out of the oven with soups, stews, casseroles or just on its own.

I make the smaller loaf using three cups of flour however if you are after a larger one Rhonda gives the measurements on her blog.

Five Minute Bread.


Ingredients
3 cups bread flour
¼ teaspoon dried yeast
1 teaspoon salt
1½ cups water

The evening before you want the bread place the bread flour, yeast and salt into a medium bowl and mix together.  Add the water and mix using your hands.  It will be quite wet and sticky.  This mixing should only take one minute.  Remember you are only mixing and not kneading.



I give the bowl a quick clean which is optional.  Cover with plastic wrap and leave on the bench overnight.

Next day.

The next day and approximately one hour before you would like to have the bread ready preheat the oven to 260°C for 15 minutes.

Turn the dough out onto a lightly floured surface.  Knead for a few minutes.  I find the dough fairly sticky therefore add a little flour as I knead.  

Line the base of a dutch oven with a circle of baking paper.  Place the dough inside the dutch oven and cut two slits on top with kitchen scissors.  Cover with a lid or foil and bake for 30 minutes.

After 30 minutes turn the heat down to 200°C and remove the lid or foil.  Bake for another 15-30 minutes.  I have always found 15 minutes enough.  If making the larger loaf it may need longer.




Best eaten straight out of the oven.  If we have any leftovers the following day we just pop the pieces into the microwave to warm them up.


Homemade crusty bread made with little effort however big results.

  
 

10 comments

  1. I lovemaking bread this way. It's so easy and delicious. The recipe was originally published in The New York Times. It's absolutely wonderful, so moist and chewy. Yours looks delicious.

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    1. I think it just may be a very well used recipe too.

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  2. Wishing I had some of this ready for breakfast right now, Kylie. If you didnt have a dutch oven, what could you use instead? Meg:)

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    1. I've only ever made it using a dutch oven Meg however Rhonda has given other options. Either a pyrex bowl with lid or oven-proof stainless steel pan with lid. The lid is needed to create a steamy environment. The lid on my dutch oven is broken so I use foil with success. Hope that helps.

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  3. There's nothing like homemade bread. Your loaf looks delicious.

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    1. I agree Nil. Homemade tastes so much better.

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  4. I used to make that bread before I discovered sourdough, Kylie. It certainly is quick and easy.

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    1. I'm really interested in sourdough and have contacted someone who now has me down on a list for his upcoming workshop in either January or February next year. Looking forward to that.

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  5. I make this often Kylie. Yours looks delicious. I do a raisin bread version and an olive and rosemary one too. They are so yummy. I'm going to try a cheese, herb and garlic one next. Oh and I made a chocolate version once too, that was amazing! It is so versatile.

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    1. Oh wow Belinda what a great idea. Mind is ticking now. Chocolate would be interesting.

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