In the last week or so a few people have asked me for my bread recipe – the one with 4 ingredients that's shamefully good. I’d written about it in a blog post in 2012 (I think) and thought you wouldn’t mind a re-run. The story behind the bread is interesting, too.
Writers are always
looking for markets. We're told we should read the publications we'd like to
submit our work to and I take that to heart. Trouble is, I don't have the money
to subscribe to every one of them. But when hubby asked me to
ride along with him to Tractor Supply, his favorite store in the whole wide
world, I perked up. I knew they carried a magazine called Grit, a
down home mid-western publication, and I'd grab one to get an
idea of the magazine's editorial slant.
I knew this wasn't
going to be a trip where we were in the store long. Hubby was only exchanging a
pair of jeans and didn't need much else. So I scooted over to the magazine rack
and there it was - a shining copy of Grit. I grabbed it and went to the
checkout where he was finishing up the exchange. I plopped the magazine on the
counter and paid for it. I was a little surprised that it cost almost seven
dollars, but thought it would be worth it if I could sell them something.
way home I pulled the magazine from the bag only to discover that this
wasn't the regular magazine at all, but a special issue dedicated solely to
bread. Aghh! I was so annoyed. When we got home I threw the thing on the end
table in the living room and felt completely disgusted with myself for not
being more careful. I always leap before I look - a lifelong problem.
The next day I picked
up the magazine and thumbed through it. Might as well, I thought. There I found
a lengthy, but quite charming, article about baking bread in five minutes a
day. Ha! How is that possible I wondered. But I read the whole piece and the
writer, Becky Sell, convinced me it could be done. So the next day I gave it a
It's the best bread
I've ever made, no kidding and no kneading! Here's how you do it - the
Put 3 cups of very
warm water in your stand mixer.
Add 1 1/2 tablespoons
Add 1 1/2 tablespoons
Add 6 1/2 cups
(exact) of flour
Attach the dough hook
and mix for about a minute, until there's a nice ball in the bowl. Cover and
let rest for 2 hours or so. Place in fridge for an hour. Grease a large cookie
sheet and dust with cornmeal. Generously flour your hands and the bread
board. Dump the dough onto the board. It's a soft and sticky dough so roll it
around for a bit and then use a large knife to cut it into two pieces.
Put them on the cookie sheet and let rise for an hour. Slit the tops with
a sharp knife. Put a pan of water on the bottom rack of your 350 oven and
bake the loaves for 45 -55 minutes - until they sound hollow when tapped.
You know, Somebody
watches over me, and very often my careless leaps turn into blessings. I love
this bread and so does my family. I hope you do, too.
Image: Free Digital