It looks like an artisan bread and friends and family will think you spent hours making it. But it literally takes a few minutes, about 3 minutes to be be precise, to make the dough. I personally have never made a bread that’s this easy. It has a chewy crust and some large holes, you could swear I got it from a gourmet bakery. Patience is required for the bread to rise and that’s about it. My hubby was in heaven. I mean who has a wife that makes you fresh bread as you wake up. He had a slice with some scrambled eggs and he couldn’t believe I made bread so quickly. My laziness did allow me to use a stand mixer, however this bread doesn’t need one. You can pop all the ingredients in a bowl and be done. The ingredients are all mixed together. You then allow the dough to rest in a warm place to rise. My dough took an hour to rise. I did warm my oven just enough so I could feel the cold disappearing and the warmth just appearing. Do not heat your oven. This little trick does allow your dough to rise quickly. There are many recipes for this bread, if you google you will see. However, the amount of liquid can differ. Nagi from RecipeTinEats seems to have perfected the baking times so I tried the times she suggested and it worked perfectly. The amount of liquid can be determined by so many factors, one of it being the season. So you may need to adjust the liquid accordingly. If you loved this, please share! That is the only tricky bit about this recipe. Otherwise it is a no fail bake. And absolutely anyone can bake this bread. I clearly have no patience for that but you can try it, if you wish. This bread was still perfectly delicious with the 1 hour resting. If you don’t have on you can bake the bread on a tray and place some hot water in a pan, in the oven. I have also used bread flour in this recipe, which is what creates larger holes in the bread. The high temperature, less flour and preheating the pot allows the yeast to give the bread a rise boost which then also creates big air pockets. Although I have only allowed my bread to rise for an hour. I have seen recipes where they suggest the dough should be refrigerated overnight, after it rises. Apparently this creates a more flavourful bread.
Whoever created this recipe is genius. I don’t know the original source of this recipe, I just took inspiration from a whole lot of recipes. This is a forgiving recipe so don’t stress too much. More Recipes to try: Easy White Bread Perfect Soft Dinner Rolls Soft Fluffy Hotdog Rolls
