Simple yeast bread:
•3 1/4 cups bread flour
•1 1/2 cups warm water (enough to activate yeast)
•1 teaspoon salt (I used fresh ground sea salt)
•1 teaspoon dry yeast
•1 tablespoon oil of choice
Mix all ingredients. Cover with plastic and wait for two hours, place it in a warm area. Shape it and wait another 45 minutes to rise. This dough can stay in the fridge for 1-2 weeks. You don't have to preheat the pot. Place the pot on the middle rack.
Bake on 425 F 30 minutes with the lid and 10-15 minutes without the lid.
I did the usual two hour rise and did two stretch and folds throughout the two hour rise. And then transferred it into a lightly oiled ceramic bowl and let it ferment in the fridge! You can do as little as an hour or 48! The flavor really makes the difference.
It really is a blank canvas! Add milk or honey or I like to make a savory "dinner" bread with dried spices (garlic, onion, thyme, etc etc)
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I whip the butter, eggs, sugar and sour cream together until about smooth. Then add all the dry ingredients with the milk, whip it up, put it in the pan and cook it for 25-30 minutes (depending on the oven it may take longer).
