This bread is delicious! My friend Cindy wrote a great tutorial on how to make it. It’s a great loaf to pair with homemade soup since it’s very savory, and it makes great toast! I love how versatile this bread is even though it only has 4 ingredients and it super easy to make.
Cindy’s version gives me details and explanation, but here’s how I make my version.
In a large bowl or mixing bowl, add in order:
4 1/2 c. warm (not hot) water
2 T. yeast
1 1/2 T. salt
about 9 c. flour
Mix until the dough holds together and pulls away from the bowl. If it’s sticky, add more flour and continue to mix until you can handle the dough without making a giant, gooey mess.
Spray your counter with oil and knead the dough a few times to get rid of any bubbles. Divide the dough into 3 pieces and shape into loaves.
Put the loaves in greased loaf pans and let the dough rise in a warm oven for 30 minutes. I turn my oven on for 3 minutes, then turn it off.
Bake the loaves at 400 for 50 minutes. There is no need to preheat the oven first! Just turn it to 400 and let the loaves bake. Not removing them for the preheat makes for a thicker, chewier crust, which I think is one of the best things about this bread.
Another thing that makes this bread super easy: you can store any unused dough in the fridge for another day. Cold dough is even easier to work with than warm. The cold dough will take longer to rise, but the baking time is the same.