No Brainer Bread

This is the bread I have been making consistently since starting the $30/Week challenge. I did a google search to find a quick rise/yeast bread recipe and found a few. The best is one from the comments section from Serious Eats. I’ve tweaked it a bit and it is really a no brainer. The bread comes out a little dense, slices well and depending on the flour you use (I use a combo), tastes great.

No Brainer Bread

The easiest sliced bread ever.


1 packet active dry yeast
500g flour (I use a combo of AP and whole wheat and throw in some vital wheat gluten flour too)
300-305g warm water (start w/300g and add a bit more if you need to)
1 tbsp sugar
2 tsp salt
bit of butter and olive oil

To Do:

Preheat the oven to 200F while you prep dough.

Note: I have a stand mixer, so this is really easy and quick. Since the dough is rather sticky, you can mix it with your hands in a large bowl and it will all turn out all right too.

Combine the dry ingredients and the yeast in the the bowl of a stand mixer (or a big bowl) with a fork. I put the sugar, yeast and salt in the mixing bowl and then set my kitchen scale to 0 and measure out the dough. This recipe is pretty versatile, so use whatever flour(s) you want.

Put on the dough hook and start the mixer. Add the water, mix until well kneaded with dough hook. Alternatively, use your hands to knead the dough if you don’t have a mixer. The dough should be nice and smooth and come together easily. If it’s too dry, add a bit more water. If you think it’s too wet, just keep kneading it – it’s okay if the dough is a bit wet.

Turn off the oven. Lift dough out of bowl and add a few drops of olive oil. Plop the dough back in the bowl and shake it around. Cover it with a dishtowel and place in the warmed oven for at least 30 minutes (for superquick bread), up to an hour. I usually leave it in for 40 minutes.

Take dough out of oven. It should have risen! Punch it down and knead it with your hands a few times (or put the bowl back in the stand mixer and use dough hook to knead it some more). Form it into a cylinder and place in a loaf pan that you rubbed with some butter. Cover up the loaf pan and let it rise until doubled (30-40 minutes). Heat the oven to 350F.

Brush top of bread with a bit of milk (I use soy). Pop in the oven for about 45 minutes or until golden brown. Let it cool and place in a paper bag for storage.

Makes: 1 loaf


One Comment on “No Brainer Bread”

  1. […] is soft, chewy and full of rosemary goodness AND it’s 100% whole wheat.  I used my “No Brainer Bread” recipe and then took some advice from Joy of Cooking and Bittman and crossed my fingers.  I […]

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