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  Recipe Home » Breads » Tem's No-Fuss Yeast Bread (Loaf)
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  Tem's No-Fuss Yeast Bread (Loaf)
  Category: Breads
  Author: Pitmaster
  Date: 4/18/2023
  Hits: 322
3 cups plus 1 1/2 tablespoon flour, bread or plain/all purpose divided
1 tablespoon sugar
2 teaspoons instant or rapid rise yeast
2 teaspoons cooking or kosher salt, not table salt
1 1/2 cups tap water, very warm but not boiling
Step 1 -Mix the 3 cups of the flour, the yeast, sugar, and the salt in a large bowl.

Step 2 -Add the water and mix until all the flour is incorporated. The dough should be wet and not knead-able but also not runny.

Step 3 -Cover the bowl with cling wrap or a plate.

Step 4 -Place the bowl in a warm place and allow the dough to rise until about doubled in size, about 2-3 hours.

Step 5 -You can, place the bowl in the fridge for up to 3 days. If you decide to do this, make sure you take the bread out and allow it to sit at room temperature for 45-60 minutes prior to baking.

Step 6 -Place a large Dutch oven with the cover on in the oven.

Step 7 -Preheat the oven to 450 degrees F.

Step 8 -Sprinkle a work surface with 1 tablespoon of the flour.

Step 9 -Scrape the dough out onto the floured work surface.

Step 10 -Sprinkle the remaining flour on top of the dough.

Step 11 -Fold the sides of the dough inward to make a round shape that you can move. The seam side should be on top.

Step 12 -Flip the dough onto a sheet of parchment paper, so the seam side is now down and the smooth side is up.

Step 13 -Place the dough in the center of the paper and form it into a round shape. Don’t worry if it isn’t perfect.

Step 14 -Carefully remove the hot Dutch oven from the oven.

Step 15 -Use the parchment paper to place the dough into the hot Dutch oven.

Step 16 -Place the lid on top.

Step 17 -Bake for 30 minutes.

Step 18 -Remove the lid and bake until golden-brown and crispy, about 12-15 minutes.

Step 19 -Transfer the Dutch oven from the oven, remove the bread, and let the bread cool on a wire rack for 10 minutes.

Step 20 -Slice and serve.
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