Easy Rustic Yeast Bread Recipe
- 1 package (1/4 ounce) active dry yeast orinstant yeast (this is 2 1/4 tsp if measuring from bulk yeast)
- 1 1/3 cup warm water (water temp should be about 105-110F. Warm but not hot)
- 4 1/3 cup all-purpose flour (18.4 ounces or 520 grams)
- 1 TBSP kosher salt
- 1 TBSP chopped fresh rosemary (optional)
- 2-3 cloves minced garlic (optional)
- oil for greasing the bowl
- In a large bowl, add your dry yeast and stir in your warm water. Let sit for about 2 minutes.
- Add in all of the flour and then the salt. If using, also add in the rosemary and garlic. Stir together until it forms a ball.
- Remove the dough from the bowl and knead on a clean work surface for about 5 minutes until smooth and elastic.
- In a clean bowl, add about 1 TBSP of oil of your choice (canola, vegetable, olive, etc…) or spray the bowl with cooking spray. Put your dough into the bowl and turn it over to coat both sides with oil.
- Cover the bowl with a towel and put in a warm place to rise. I like to put mine in my oven that is off. Allow to rise for about 1 hour, or until double in size.
- Gently push the air out of the dough with your fist. Lightly oil a cast iron skillet (I use a 10″ skillet, but an 8″ or 12″ will also work. See notes) or other oven proof skillet. Place the bread dough into the oiled skillet and dust the top of the dough lightly with flour. Cover with a towel again and let rise for another hour or until doubled in size.
- Preheat your oven to 425F.
- Once the dough is doubled in size, slash the top of the dough a few times with a sharp knife.
- Bake for 35-40 minutes until the bread is a deep golden brown and sounds hollow if you thumb the top.