4 Ingredient Bread

Experimenting with Sunrise Flour Mill Heritage White Flour, check them out.  Click here.

Not pictured water

Ingredients

3 and 1/4 cups (423g) bread flour (spoon & leveled), plus more for hands and pan
2 teaspoons instant yeast
2 teaspoons coarse salt (see note)
1 and 1/2 cups (360ml) cool water
optional: cornmeal for dusting pan

In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.

Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.

You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.

Baking Option A:

During this 30 minutes, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all– the parchment paper included– inside the pot. Cover with the lid.

Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.

Baking Option B:

Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.

During this 45 minutes, preheat the oven to 475°F (246°C).
When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.

Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.

Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.

Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.

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Copycat Pizza Hut Breadsticks 

Utilizing dough made above.

Breadstick Seasoning:

2 tablespoons grated Parmesan
1 tablespoon onion powder
1 tablespoon dried oregano
2 teaspoons garlic powder
1 teaspoon garlic salt
1 teaspoon dried basil

*seasoning measured for a 9x13 pan

Transfer dough to the buttered baking dishes. Press to fit into corners of the pans. Brush with 1 more tablespoon of melted butter each. Tightly cover with plastic wrap and let rise at room temperature for 1 hour.

Combine breadstick seasoning ingredients in a small bowl; set aside.

Preheat oven to 475°F.

Remove plastic wrap. Score each pan of dough into 10 equal breadsticks. Bake 10 to 12 minutes, until edges are golden.

Remove from oven. Brush each pan with the remaining 1 tablespoon each of melted butter and sprinkle with breadstick seasoning. Let rest 5 minutes then transfer to cutting board. Serve warm.

Store leftovers in a container at room temperature for up to 1 day. Or, freezer in a zipper bag for up to 1 month. Reheat in 350°F oven until heated through and reaches desired crispiness.

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Or pass this blog post along to a friend or share to Facebook or Pinterest! Just look for this icon at the top or bottom of this post.

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