Little Muss, Little Fuss Bread

A while ago, my sister got me into making bread {yikes, increase in carbs I didn’t need}. She makes banging bread. But for some reason when I made it, it didn’t turn out the same. Therefore, I found my own bread recipe which I have pretty much mastered.

It is simple, rustic, flaky and ever so delicious. I found it over here, and this blogger shows her four-year-old making the bread, so it really is that easy.

Here’s what you need:

  • 3 cups flour (all purpose whole wheat or white will do)
  • 1/4 teaspoon instant yeast
  • 1 teaspoon table salt
  • 1 1/2 cups luke warm water

Here’s how you do it:

1. Add flour, yeast and salt in your large mixing bowl.

2. Dump in the luke warm water.


3. Mix your bowl together (sometimes I use my hands, messy but fun, sometimes I use a spoon, messy and not as fun).


4. Once it’s mixed wrap the bread up and give it a pat goodnight.


5. Let the bread sleep in a warm, cozy place (such as the counter) for 12-20 hours.

6. The next morning dump the dough onto a floured surface and mold it into a ball. Place this ball in a bowl on either a towel or parchment paper (better option). Let it nap for 1-2 hours.

7. About half an hour before the nap is ending put a pot in a preheating oven (450 degrees) for that half hour.

8. Remove the pot, put the dough in the pot, cover and cook for 30 minutes.

9. After 30 minutes take the cover off the pot and put it back in the oven for 15-20 minutes.

10. All done! Should look crispy, rustic and delicious! Enjoy.

Steamy kitchen rustic bread. Finished product. Mine looked like this too but I didn’t get a picture before my fiance took hunks out of it.

Please refer to steamy kitchen for additional pot & prep questions.

P.S. I made this bread and then made some lentil soup to go along with it. Perfect winter food. I found a recipe I love over on Martha Stewart’s site. I like it so much I’ve made it twice in about a week! Check it out.

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