Easy Homemade Bread Recipe

Ever wish you could make those round, artisanal loafs of bread without too much trouble or spending all day in the kitchen? Well, now you can. This easy homemade bread recipe fits the easy peasy requirement to a T. It helps if you have a bread cloche baker. My favorite is the Emile Henry bread cloche. The Emile Henry Bread Cloche is made in Marcigny France since 1850 from high fired Burgundy clay and can sustain temps up to 500 degrees.

Don’t be intimidated by making bread. It’s not as hard as you think and it is really quite simple to make.

Mix together a packet of Fleischmann’s rapid rise dry yeast with 1 1/2 cups of warm water, mix until dissolved.

Blend the 4 1/2 cups flour, sea salt, olive oil and sugar into the yeast water. Mix until the flour is moistened.

Knead by hand until the dough is smooth and silky, about 5 minutes. Note: The dough can also be kneaded in the bowl of a mixer fitted with the dough hook.

Form the dough into a ball and place in an oiled bowl. Cover tightly with plastic wrap and let the dough rise to twice its size, a minimum of 1 1/2 hours.

Lightly flour a small space on the countertop and dump out the dough. Form it into a tight dough ball by rolling it towards you.

Sprinkle the base of the Emile Henry Bread Cloche with flour.

Place the dough on the base and cover with the cloche top.

Let the dough rise again until 1 1/2 times in size, a minimum of 30 minutes.

After the dough has risen again, toss some flour on the top of the dough. Use a serrated knife to cut an X into the top of the dough.

Cover and bake approximately 45 to 50 minutes, until golden brown. Remove the cover and continue baking, if desired, until the loaf is well browned and the crust thickens.

Easy, right? Now, I didn’t say quickly because it takes a bit of time, but it is completely worth the effort! Homemade bread beats out store bought bread every. single. time.

Easy Homemade Bread Ingredients

2 1/2 teaspoons active dry yeast
1 1/2 cups warm water
4 1/2 cups plus 1 teaspoon unbleached all-purpose flour,
2 1/2 teaspoons fine sea salt
2 tablespoons olive oil

Easy Homemade Bread Directions

Adjust the oven rack so that it is in the bottom third of the oven and preheat to 450°F.

Mix together a packet of Fleischmann’s rapid rise dry yeast with 1 1/2 cups of warm water, mix until dissolved.

Blend the 4 1/2 cups flour, sea salt, olive oil and sugar into the yeast water. Mix until the flour is moistened and then knead by hand until the dough is smooth and silky, about 5 minutes. Note: The dough can also be kneaded in the bowl of a mixer fitted with the dough hook.

Form the dough into a ball and place in an oiled bowl. Cover tightly with plastic wrap and let the dough rise to twice its size, a minimum of 1 1/2 hours.

Lightly flour a small space on the countertop and dump out the dough. Form it into a tight dough ball by rolling it towards you.

Sprinkle the base of the Emile Henry Bread Cloche with flour. Place the dough on the base and cover with the cloche top. Let the dough rise again until 1 1/2 times in size, a minimum of 30 minutes.

After the dough has risen again, toss some flour on the top of the dough. Use a serrated knife to cut an X into the top of the dough.

Cover and bake approximately 45 to 50 minutes, until golden brown. Remove the cover and continue baking, if desired, until the loaf is well browned and the crust thickens.

Carefully remove the loaf from the cloche and set to cool on a wire rack.

Store in an airtight container.

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