We have stopped buying bread in our house and I make it instead. When I told my brother, he implied I have become a miser. It was pretty funny comment, I was like huh? NO! I don’t bake bread to save money. YES, it is a cheaper alternative but really switching to home-made bread is not going to get me haute couture with the saving! I would need to bake 20000 loaves to justify a LV bag (I’m not into justifying my purchases btw!) hahaha. Why do I bake bread? It’s so tasty and so easy. Usually yeast creeps me out. I have yeast-o-phobia – the whole bubbling process makes me sick. However, I came across this recipe and the simplicity of it made me want to try it. The recipe was adapted from Artisan Bread in 5 minutes! I changed the flour from all-purpose to strong white as that’s what I had on hand. I loved it! Will be trying multi-seed next time.
Advantages of home-made bread:
- YUMMY (most important!)
- Healthy – the recipe has zero oil. Compare this 4-ingredient bread recipe to any store-bought that has 20 ingredients which are unnecessary! (It’s alarming if you read the ingredient list)
- Cost-effective (20000 loaves baked can buy you an LV BAG LOL)
- Your house will smell of fresh bread…Mmmmmm.
WARNING: AFTER BAKING THIS, THERE’S NO GOING BACK!! A picture of my beautiful baked loaf…
Doesn’t that just look gorgeous? The first time I baked it, I was amazed too. How can something that simple to whip up, be that mouth-watering? Hmmmmm….
Here are a few snaps to demonstrate how I made it…
Mix the ingredients together for 2 minutes… Flour, Yeast, Salt and Lukewarm Water. Amazingly easy. 😉
Cover with a foil and keep it away for 5 hours.
After 5 hours, it will look like this! It’s extremely slimy to work with (on the first day)… But this is the dough!
Yummy… Bread slices pan fried. OMG. I have died and gone to heaven at this point.
I am typing this recipe by memory btw! This emphasises on how easy it is, and how often I bake it!
EASY HOME-MADE ARTISAN BREAD
Makes: Enough 2 big loaves or 3 small loaves
- 6 1/2 cup strong white flour
- 1 1/2 tablespoons coarse sea salt
- 1 1/2 tablespoons yeast
- 3 cups lukewarm water
- Mix wall the ingredients together with a wooden spoon in a big bowl (as it will double in size later)
- Cover with a foil for 5 hours.
- Use a knife to divide dough into half (I’d recommend a day after as it’s slimy on the first day! Hard to work with, but not impossible!)
- Form a ball and cover with flour.
- Grease a small roasting tin with butter and place dough there for half an hour.
- Preheat oven to 235 C.
- With a knife cut 3 lines in the bread (so air can escape while baking!). Also dust a bit of flour for aesthetics.
- Bake for 33-34 mins and leave to cool on a wire rack. Place some water (about 1 cup) in another roasting tin and put beneath the bread.
Notes: The dough can stay in the fridge in an airtight container for 2 weeks! I’ve personally only tried till a week as my husband loves bread! I prefer making the dough a day in advance as I find the dough much easier to work with.