Is there anything more comforting than the smell of freshly baked bread on a rainy autumn day? And if you’re craving a warm, cozy meal, you’ve come to the right place.
Today’s gray skies inspired me to make a hearty pot of minestrone, but I realized I was out of bread. I did not want to leave my favourite fleece to wear into the drizzle, so I baked a few loaves instead.
This recipe is a breeze—quick, straightforward, and completely knead-free. It’s ideal for lazy days when you want to enjoy comfort food without the extra effort.
Let’s get started on the recipe.
Ingredients:
all-purpose2 cups lukewarm water (98 – 105 F)
4 1/4 tsp. yeast
1 tsp. sugar
2 tsp. salt
4 to 5 cups flour (all-purpose or bread flour)
1 TBSP olive oil
1 egg (for egg wash)
Directions:
In a large bowl, add water, yeast and sugar.
Whisk well, then cover with a dishcloth and set aside for 10 minutes until the yeast is doubled.
Sift the flour and salt into the yeast.
Mix with a wooden spoon or spatula until flour and liquid are incorporated well.
Drizzle the olive oil onto the dough and work it gently through the dough.
The dough will be shaggy, and there’s no need to knead.
Cover the dough with a dishcloth and proof for 90 minutes or until doubled in size. My oven has a proofing feature, but if you don’t have this feature, simply turn your oven light on and place the bowl in the oven.
Once the dough has doubled, sprinkle flour on your work surface. Turn the dough onto your work surface and shape it into a long loaf. Cut the loaf in the middle to make two loaves, or shape it into two round loaves (your choice).
Whisk an egg and about 1 TBPS of water in a small bowl, and brush the loaves with this egg wash.
Pre-heat oven to 425 F.
Cover a baking sheet with parchment paper. Place the dough on the sheet and bake for 25 – 30 minutes (or until the bread reaches an internal temperature of 190 F).
Enjoy with Irish butter, or jam, or, in my case, with a steaming bowl of minestrone soup.
For my version of minestrone soup, please click HERE for the recipe.
Selena Robins, Author 
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