I LOVE bread.
Bread + jam. Bread + butter. Bread + olive oil. Bread + basically anything, is my jam (so pun-ny).
So when I stumbled upon the Sullivan Street Bakery’s dough recipe, I went straight to the kitchen to see if we had yeast packets. Sure enough we did. And Voila. Insta-bread (minus the 12 hour wait for rising). This recipe is pretty foolproof and the result is a perfectly crunchy loaf to pair with anything!
Sullivan Street Bakery’s Dough Recipe
3 cups flour
1½ cups ) water
¼ teaspoon yeast (most yeast packets come in this amount)
1¼ teaspoon salt
olive oil (for coating)
extra flour(for dusting)
Mix all of the dry ingredients in a medium bowl. Add water and mix by hand or with a wooden spoon for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature.
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the counter top. Next, shape the dough into ball. Generously coat a cotton towel with flour, place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.