I’m going to a bridal shower tomorrow. Included with the invitation was a request for a recipe. I’ve decided to include this amazing, super easy, recipe for “bowl bread.” Even a total novice in the kitchen can produce a terrific loaf of bread in a couple of hours.
This adapted version for one loaf came from Alexandra Stafford’s No-Knead Peasant Bread via Food 52’s Genius recipes.
2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 1/8 teaspoons instant yeast
1 cup lukewarm water
Softened butter, for greasing
1. In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough.
2. Cover the bowl with plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, until the dough has doubled in bulk.
3. Preheat oven to 425° F. Grease a 1-quart oven-safe bowl, like Pyrex, with softened butter—be generous. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.
4. Use the forks to lift the dough into a prepared bowl. If the dough is too wet to transfer with forks, lightly grease your hands with butter or oil, then transfer to a bowl. Do not cover the bowl. Let the dough rise on the countertop near the oven (or another warm, draft-free spot) for 10 to 20 minutes, until the top of the dough just crowns the rim of the bowl.
5 Transfer the bowl to the oven and bake for 15 minutes. Reduce the heat to 375° F and bake for 20 minutes more, until evenly golden all around. Remove the bowl from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for 15 minutes before cutting.