When we were living in Brisbane, we were gifted a bread making machine. Admittedly, we never used it much. It was not until after moving to Tasmania and installing our very much-loved fireplace / oven that we really started making our own bread. Because it is so easy to make, we often bring some variation of bread to BBQs and other events, using this recipe as the base. Very simple and fairly quick (minimum of 2.5 hours) in comparison to most recipes out there. If you have never made bread before, this is a great version to start with.
Supplies
- Large bowl with a lid (maybe use a plate, cling wrap or perhaps a tea towel)
- Mixing device (use your hands, a wooden spoon, a hand mixer or a bench-top mixer (with a dough hook/s)
- Spatula
- Dutch Oven (oven safe pot with a lid)
- Knife (optional)
- Water spray bottle (optional)
- Cooling rack (optional)
Ingredients
- Flour: 3 cups | 450 grams
- 2 teaspoons of instant rise yeast
- Pinch of salt
- Warm (not hot) water: 1.5 cups | 375 mls
- Any mix-ins if desired e.g., herbs, spices, fruit, nuts etc – whatever you want
- Flour: handful to cover the base of the dutch oven | sprinkle for the top of the dough
Method
- Mix everything together until fairly well combined. I would not stress too much about little lumps. If you think it needs a little more water, add it. And likewise with the flour. For us non-professionals, the consistency is very forgiving. I have made this recipe with the dough on the dryer side, and also the runnier side. All have turned out as delicious bread.
- Cover with a lid and place in a sunny spot for at least two hours. After about an hour check to make sure the dough is rising. If not, move to a warmer spot. Ultimately, you want the dough to double in size. Bubbles and a wobbly batter are other indications the yeast is working. I never use a timer for this part. I leave it in a sunny spot and put it in the oven whenever it fits in with what I am doing for that day. This means, I might put it in the oven eight hours later. It does not really matter. Sure, the longer you leave it the more enhanced the flavours may become, but we are no connoisseurs, and not super fussed. For us, it is more about convenience.
- Pre-heat your oven at least 45 minutes before you want to put in your dough, to 230 Celsius | 450 Fahrenheit. About 15 minutes into the 45 minutes, insert your dutch oven. Sometimes I have forgotten to pre-heat the dutch oven and have to put the dough in the cold pot. You still end up with bread, though not as raised.
- When you are ready, take out your hot dutch oven, remove the lid and cover the base with a handful of flour to stop the dough from sticking. If you would prefer, use baking paper. Pour in your dough using a spatula. No need to get fussy about the consistency or shape. It will settle in to its own form in the oven.
- Sprinkle with a little flour or toppings. Use the knife to make a few score lines to give the middle of the bread somewhere to go when rising. Cover with the lid and place into the oven.
- Bake for 30 minutes with the lid on. Do set a timer for this part. After, take the lid off and give a light spray of water. This will help crispen the top. Bake for a further 15ish minutes until golden on top. Once ready, either let it cool in the pot or turn out and rest on a cooling rack. We have done it both ways. Both work.