The Easiest, Most Delicious Rustic, Homemade Bread

This bread recipe deserves the long title because it truly is all of those things. Jonas, when you came home from college over Thanksgiving break this year, you specifically asked me to make this bread. It's just so cozy and comforting and delicious. From the smell of fresh baking bread filling the air to the crusty top and the soft, chewy inside, just nothing compares.

This recipe is so easy to modify, adjust, and customize to your liking. I've added in roasted garlic, herbs, and black pepper and parmesan. I think all of your favorites though boys, is the plain, basic bread recipe as described below.

INGREDIENTS

3 cups all-purpose flour

1 package or 2 tsp active dry yeast

1 1/2 tsp sea salt

1 1/2 cups warm water

DIRECTIONS

1. In a large bowl, combine the flour, yeast, and salt.

2. Add the warm water and mix until combined. It's going to be wet and sticky, so don't worry.

3. Transfer the dough to a lightly greased bowl and cover with a lightly moistened kitchen or paper towel and plastic wrap (both over the bowl, not touching the dough).

4. Allow the dough to rise for at least 5 hours. Overnight is even better.

5. When ready to bake, preheat the oven to 450°F with a Dutch oven that will fit the dough (I use my small, red Staub).

6. Turn the risen dough onto a lightly floured surface and gently gather into a ball (the dough will still be very loose).

7. Remove the Dutch oven from the oven, carefully place a large piece of parchment paper in the Durch oven, and using a scraper or spatula, move the dough into the Dutch oven on the parchment paper.

8. Cover the Dutch oven and bake for 30 minutes. Remove the cover and bake for 15 minutes more (to give it some color).

9. Remove from the oven and cool on a rack or cutting board for 10 minutes.