Crunchy Yeast Bread

While I love sourdough bread as much as the next person, it is a lot of work maintaining starter! Yeast spread is so much easier, so delicious and you can still have fun with it! This simple recipe only has four ingredients and only requires about 10 to 15 minutes of hands-on time making it the perfect bread to whip up at home!

Ingredients:

• 2.5 cups warm water divided

• 2 tsp instant dry yeast

• 5 cups bread flour

• 2 tsp salt

Directions:

1. Place 2 cups of warm water in a glass measuring cup, add 2 tsp active dry yeast. Set aside for 5-10 minutes to let yeast activate. Look for a foamy texture on top.

2. Stir together the bread flour and salt in a large mixing bowl then add the yeast and water mixture and mix together with your hands until a shaggy dough forms. You can use your Kitchen-Aid mixer for these steps. Add the remaining 1/2 cup of warm water and mix by squeezing the dough with your hands until all the water is incorporated and a very sticky dough forms. Cover the bowl with a towel and let rise for 30 minutes in a warm spot.

3. Knead the dough 25-30 times by grabbing the dough in the bowl, pulling it away from the dough then pinching it back into the center. Turn the bowl 45 degrees and repeat this fold. Re-cover the bowl with the towel and let rise for another 30 minutes in a warm spot.

4. Repeat step 3 then begin shaping your dough by pulling up the edges and tucking securely underneath, creating a smooth even ball. Place in prepared proofing basket or parchment lined bowl, seam side up.

5. Proof in a warm spot for about 45 minutes, you'll know it's ready when your fingerprint doesn't bounce back when pressed into dough.

6. If you plan on scoring a design into your bread, place your covered dough in the freezer for 30 minutes.

7. While your bread chills, preheat a Dutch oven with the lid on in the oven to 500F.

8. Use a piece of wax paper to transport your dough from the proofing pan to the preheated Dutch oven then add a dusting of flour to the top of the dough and then score your design.

9. Cover and bake for 20 minutes, do not sneak a peak!!!

10. Lower the temperature to 450F and continue to bake for an additional 10 minutes. Remove the lid and continue to bake for another 5 minutes to give the crust a crispy shell.

11. Let cool 5-10 minutes then cut with a serrated knife. Serve with butter and maldon sea salt flakes!