The Best Bread

I have a new favorite bread recipe. This bread is super easy to make and only has four ingredients. I had to make sure I planned ahead since there's a lot of rising that needs to happen with this bread. The actual hands-on process is very easy and not nearly as time consuming as all the rising that takes place with this bread. This bread is simple and satisfying and is sure to leave your guests impressed. Seriously, I don't think I've made a better bread. It is a very nice, simple, white bread that is great with a nice southern dinner or just to snack on during the day. I would suggest planning on giving one of the loaves away since this recipe makes two. Yes, I think you could eat both loaves. Yes, I think I could eat both loaves. But we both know we should share and not indulge too much.

Simple White Bread
Originial Recipe from Joy the Baker

1 1/2 C hot water
2 teaspoons of active dry yeast
2 teaspoons of salt
4 cups of bread flour


Set aside 1/4 cup of bread flour for your dusting surface. Place 3 3/4 cups of bread flour in a bowl and make a well. Pour in hot water and sprinkle yeast over the water and allow to set for about 5 minutes, until you see that the yeast is active. Sprinkle the salt on the sides of the well. Once you see that the yeast is active, use a wooden spoon and combine all of the ingredients together until the dough is shaggy then start using your hands to form a nice ball. Once you've formed the ball allow to sit for five minutes. Knead the dough for an extra minute or so and then oil a bowl generously and roll the dough ball around so all sides are coated with oil. Cover with plastic wrap and a towel and let sit for an hour and a half, or until doubled in size.

After an hour and a half, collect the dough from the bowl and knead for about five mintes to expel the air until the ball is satiny. Return to the bowl and allow to rise for 45 minutes.

After the second rise dust your work surface. Divide the dough ball into two equal parts. Knead each loaf until satiny and tuck the haggard pieces on the bottom so the top is nice and smooth. Cover each dough ball with a damp towel and let rise for 45 minutes to an hour.

During the last twenty minutes of the last rise, start to preheat your oven to 450 degrees. Place your baking sheet face down or a baking stone in the oven as it heats. Once your dough has finished rising and your oven is heated, take your baking sheet or stone out of the oven and place the dough balls on top, about three inches apart from each other. Take a serated knife and cut an X in both loaves about 1/2 inch deep. Place in the oven and cook for 20-25 minutes. After you've placed the dough in the oven, take 1/4 cup of water and throw it into the oven avoiding the heat source and quickly close the door. Repeat this process once more after two minutes. This creates steam and helps the crust. Yumyum!