Who likes new recipes?

Who likes new and simple recipes?

They are my favorite kind!

So here you are.

Bread, and who doesn’t love fresh bread?

This recipe will not take all day and I make this one regularly.

Simple, quick and easy, and works every time!

I grew up with fresh bread in the house and this was a family favorite.

Here we go!


4 Cups of Unbleached Flour…{organic if you can get it )

1 Teaspoon of Sea Salt

2 cups Warm Water (not hot but just warmer than room temperature)

1 Tablespoon Sugar

2 Teaspoons Yeast



Place the warm water in a medium-sized bowl.

Add the sugar.

Sprinkle the yeast on top.

Set aside in a warm, not hot, area and let the yeast feed for 15 – 20 minutes.

It is ready to use when it is all bubbly on top.

In a large bowl, place your 4 cups of flour and your sea salt.

Stir to evenly distribute the salt.

Make a well in the center and add in your yeast mixture.

Make sure to scrape down the sides.

Stir until all the flour is combined.

You should have a sticky ball that looks a little shredded around the edges.

Don’t make it perfect!

Cover with a slightly damp dish towel or plastic wrap and set in a draft

free, warm area for about an hour.

Prepare two loaf pans by coating well with butter.

After one hour, punch down the batter and divide in half.

Place each half evenly into your prepared pans.

Cover and set aside in a warm draft free area foe 15 – 20 minutes,

until doubled in size.

Pre-heat oven to 425 Degrees F.

Uncover pans and place in middle of oven.

Cook 15 minutes then reduce temperature to 350 degrees F

Cook another 15 minutes.

Loaves will be golden brown and can be removed from oven.

You can cook them longer (5 minutes) for a darker texture if you like.

Remove from pan and cool on rack.


I have sometimes added a bit of rosemary with a sprinkle of coarse

kosher salt on the top when I am cooking a rosemary chicken and sometimes

I have added some garlic powder for a side with BBQ steak.

Use your imagination and let me know what you have done to enhance your loaf!

This is a very forgiving recipe and has never let me down.