Get ready girls....because I promise you are going to get addicted to making your own easy-peasy bread after just one little loaf! The flavor is just incredible and the possibilities are endless. Add chocolate chips or cinnamon and brown sugar for a sweet loaf. Add rosemary or thyme or any other herb for a savor loaf. Or just toss on a few oats as an after-thought as you are popping it into the oven like I did last night. Regardless, this is mighty fabulous and crazy easy!

I originally found this recipe on this awesome blog. But have since read variations on a number of other blogs too. Obviously I missed the boat on this no-knead bread recipe. But I'm on board now!



Easiest Homemade Bread Recipe, Evah!!

Ingredients:

* 2 cups All Purpose flour
* 1 cup whole wheat white flour
* 3/4 teaspoon yeast
* 1 1/4 teaspoon salt
* 1 1/2 cups warm water

Optional:
*herbs or grains or nuts or chocolate chips or ...

Directions:

* Dump all of the ingredients into a large bowl. Yup, they all go in at the same time. Don't be nervous, I promise it all works out just peachy in the end. Mix well- it will be sticky. Cover bowl with plastic wrap and stick it a dark, draft-free spot (my kitchen is sunny so I just covered the plastic with a kitchen towel too). Let it sit there for at least 8 hours. Mine sat from 11PM until I baked it the next day at 6PM. Don't touch it or punch it or knead it at all.

* When you are ready to bake, pre-heat oven to 425 degrees. I cannot for the life of me find my baking stone so I just used a parchment covered cookie sheet. I dusted the parchment with flour- not sure if it was necessary but I did it anyway for good measure. I used a floured spatula to gather the dough into a ball. I floured my hands and finished balling it and placed it on the parchment. Pop that puppy in the oven for say 45-55 mins and then get ready to fall over from the deliciousness that will surely ensue!



Mine looks very "rustic" but if you want it to look prettier I'm sure you could put your dough into a loaf pan. Some recipes said to use a baking stone (I cannot find mine at the moment) and some said to use a cast iron pan/pot. I used a very old sheet pan and all was well in the world. So I'm thinking just as the recipe is flexible, the cooking surface is too. Oh and I figured out that it is less than $1/loaf! How's that for value?! If you come up with some fun flavor variations, be sure to let me know so I can try them out too.