Its not just bread...

just look at it....

.. its a loaf of wonderful. It costs less than 80 cents to make.

If you are as active on Pinterest as I am, you have probably already seen this bread. But honestly, everyone needs to make this bread. It is back to basics.
It is the BEST bread recipe in the world. Ask the New York Times where it was first published a few years ago. The recipe originally came from Sullivan Street Bakery's Jim Lahey (genius).

It is also the EASIEST bread recipe you have ever used. I am obsessed.
I have not bought bread in almost 2 months, I make about 3-5 loaves/week. We use it for toast, lunch sandwiches, giving to people we visit etc. etc.
















You like crust you say? Let me introduce you to the crunchiest, crispiest, most delicious crust you've ever had.

Just start baking already.

You need an oven proof pot of some kind. About 5 quarts in size. You can use a dutch oven, a ceramic pot, crock pot insert, or, like me, an aluminum pot. And it HAS to have a lid.

In addition to the basics, I have tried adding tons of seeds (sesame, sunflower, pumpkin seeds) and some semolina flour to replace white. Delish! I've also tried with 1/2 whole wheat flour, its very good, but not as fluffy.

This is my seed add-in version (sesame, pumpkin, sunflower) all organic of course!
Mix the seeds in with the flour mixture before adding water.

The secret to this recipe is patience. You NEED to let it sit at least 15 hours before baking.

Here's the recipe basics:

In large bowl add 3 cups all purpose flour ( i use unbleached, organic)
1 3/4 tsp salt
1/2 tsp dry yeast (i've tried several brands and varieties, and they all work)

Mix well.

Add 1 1/2 cup cold water.

This is the seed version of the dough again

Mix well.

It will be a sticky mess of a dough. It is ok! Its supposed to be this way!

Cover really well, with plastic wrap and a plate. Done.

15-24 hrs later, turn oven to 450 degrees. Once pre-heated  put your pot, with lid on, into oven.
Set timer for 30 minutes.

Pour dough out on well floured surface (still very very sticky). Shape into round with floured hands or forks. Place the plastic wrap back over dough.

this is the seeded version or rest prior to going in the oven

When the timer goes off- CAREFULLY remove pot from oven. Put dough into pot. Replace lid.
Bake 30 minutes. Done.

taking the lid off - nothing to worry about this is fool proof

This is the finished, seeded version. I know, but sadly I can not share over the computer.

Make sure you have some softened butter on hand, there's nothing better than this bread. Fresh. With butter spread all over. (real butter y'all!!)

Hubby and I did the math- with this flour, yeast and salt, the loaf of bread costs NO MORE than 80 cents.