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2 hour pour, stir, rise, & bake bread!

THE EASIEST BREAD YOU WILL EVER MAKE! 2 hour pour, stir, rise, and bake bread. Great crust and crumb. Nothing like fresh bread. Mmm.
Course Bread, Fresh baked bread
Cuisine Bread
Keyword baking skills not required, easy bread, the easiest bread
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours
Servings 1 loaf
Cost $3

Equipment

  • Large glass or heavy plastic bowl
  • Rubber spatula
  • Large wooden spoon (or Dutch whisk even better)
  • Measuring cup
  • Metal or silicone loaf pan

Ingredients

  • 2 cups bread flour other types can be subbed or added; however, texture will change
  • 2 large eggs set one aside to use white before baking for shiny crust; cook and eat the yolk ;)
  • 2 14 tsp active dry yeast [one packet]
  • 1 cup slightly warm water microwave for about 30 to 40 seconds; warm to the touch, but not hot
  • 1 tbsp granulated sugar
  • 2 tsp course sea salt just my preference

Instructions

  • Pour water, yeast, salt, and sugar in mixing bowl. Let set for 2-3 minutes to the yeast to bloom a bit.
  • Stir.
  • Slightly beat 1 egg; add to bowl. 
  • Add bread flour. Mix until all wet and dry are combined.
  • Put bowl in warm place; allow to sit for 30 minutes (you should see a few small bubbles form in the dough).
  • Pour dough into greased loaf pan.
  • Cover with a tea towel, place in warm spot; rest and rise for 1 hour.
  • Gently brush egg white on top of dough, taking care not to deflate. This is when you can add toppings such as sesame seeds, everything bagel mix, caraway seeds, etc if you like.
  • Put pan in 375°F oven for 20-25 minutes; careful not to burn. [You will know the loaf is baked through when you tap the bottom and it sounds hollow.]
  • Remove from oven and pan. Enjoy while hot or cool on a tea towel.
  • Store cut side down on a wooden cutting board & cover with a tea towel. Will stay fresh for ~3-4 days, but won't last that long. Ha!

Notes

After you've made this loaf once or twice, you might want to start to play around. There's really not a lot of science to this recipe, except letting the active yeast do its thing. ;D
Recently, I decided I wanted to make some form of rye bread on the fly to go with leftover corn beef and cabbage I found in the freezer. All I did was sub one of the two cups of flour with dark rye flour, dropped about 2 tbsp caraway seed directly in the mix, and sprinkled some on top before baking. Turned out great!