Basic Bread Recipe
Here is our basic bread recipe that you make at home. You can always adjust ingredients and replace with healthier alternatives. Baking your own bread at home is not as time consuming as one might think. You gather the ingredients together, mix them up according to the directions and bake. Your house will smell of home made bread and who doesn’t like the smell of fresh bread.
While making your own at home, this also makes for healthier eating choices. Therefore, homemade is healthier and tastier than store bought. While wanting to cut back on gluten products, I had wanted a basic recipe to work from. As a result, after much research this is the basic bread recipe that I discovered along the way.
So many store bought breads have many artificial flavorings, coloring and many preservatives. While I am wanting to live a healthier lifestyle, these added items are not healthy in any diet. Therefore, this is probably why so many people think they are gluten intolerant. Seems like it could be the chemicals used on the crops before harvesting, or it could be the added chemicals in the manufacturing of the bread. Don’t get me wrong, there are times that I enjoy the ease of store bought bread. But more and more I am realizing that taking the extra time to make it at home is so worth it.
Either way, making bread at home is always a healthier option. Therefore I no longer have to worry if the additives are cancer causing or if they can lead to other illnesses. You can even use organic flour for healthier choices. While you will find many different “basic bread” recipes out there, to us this is one of the best that we can make. I thought it was too challenging to make bread. And now, I LOVE making homemade bread. Finally, if you try these, please come back and leave me a comment below with your feedback. You can also find us on social media. Be sure to tag @michaels_holistic_healing and #michaelsholistichealing so we’re sure to see your post. Enjoy!
- 6 1/4 cups bread flour
- 1 1/2 tbs granulated yeast
- 1 1/2 tbs kosher or coarse salt
- 3 cups lukewarm water
mix together until well blended
cover (not airtight) with a lid or a cloth (towel) and let rise at room temperature for 2 to 5 hours -- you can bake right away but it's better and easier to handle if you refrigerate it over night
to bake --- take out a portion from its container and shape into a ball. Let it rest, sprinkle with flour for approximately 40 minutes
preheat your oven AND your La Cloche if you are using one (never put a cold cloche in a hot oven - it will crack and break) - at least 30 minutes
sprinkle dough with a little flour and slash (tic-tac-toe) across the top, you you have a round cloche -- make three (3) parallel slashes if it is oblong.
Put the dough in your preheated oven -- if using a cloche put the lid on
bake for 30 minutes might have to adjust for higher altitudes by 10 minutes
if using a cloche - remove the lid and bake from 5 to 20 minutes longer -- depending on how crunchy of a crust you want