Winter is notorious for soup & as of late, we’ve had our fair share. And what better side to serve with a bowl of soup than some homemade fresh bread. Normally, if I know the day before I’ll be making soup, I’ll also make the crusty overnight artisan bread, but it doesn’t always go according to plan. With this recipe, you can still have it the day of in just a few hours.
4 cups all purpose flour
1 1/2 tsp salt
2 tsp granulated sugar
1 tbsp instant yeast
2 cups warm water
In a large bowl, whisk together the flour, salt, sugar, & yeast. Add the water & mix together with a wooden spoon or spatula until the ingredients form into a ball & no streaks of flour remain.
Cover the bowl & allow the dough to rise until doubled, about 1 – 1 1/2 hours.
Preheat the oven to 425 degrees. Using nonstick spray, generously grease a bread loaf pan; set aside.
Using a spatula, scrap the dough away from the sides of the bowl & place into prepared bread pan. It will have a rough appearance to it & that’s okay, it’s not store bought bread.
Allow the dough to rest, uncovered in the pan for 15-20 minutes.
Bake for 15 minutes & then reduce the heat to 375 degrees & bake for an additional 15-20 minutes or until golden.