Jason's Miracle Bread Recipe
Making good bread does not have to be difficult or time consuming. We, The Shibaguyz, learned this from watching our grandparents. Jason’s grandpa was well known for his bread recipe. Well, technically he was known for flirting with waitresses AND his bread recipe, but that’s a story for another time
Hours before every major family gathering he could be found in the kitchen combining his ingredients. Then just before everyone arrived he’d grab handfuls of silky white dough, coat them in flour and egg wash, then pop them in the oven. Even for a man of eighty-five it only took a few minutes. As the family sat down for dinner they would pull them out of the hot oven, wrap them in a tea towel, and carry them over to the table where the kids would fight over who got to be the first to break one open and spread on some butter.
This recipe is ridiculously simple since it takes all the work out of making the bread. Namely the kneading. This bread will produce a delicious bread with crunchy crust with no kneading at all! Really, give it a shot!
6 Cups Bread Flour
1 Tbs. Rapid Rise Yeast
1 Tbs. Salt
3 Cups Lukewarm Water
2 Tbs. Honey
- Combine Flour and yeast in a large mixing bowl and whisk together.
- Add salt and whisk once more. Warning: Don’t pour salt directly on the yeast. Salt will kill it.
- In separate container combine Honey and Water, stir together then add to flour mixture.
- Stir until you have a wet, lumpy, gross mess. Cover with plastic wrap and set on counter away from drafts for two hours.
- DO NOT KNEAD. The bread creates it’s own gluten; so save your aching wrists and let it do the work for you.
- After two hours your bread will have risen to 2X its original size and appear bubbly and flat on top.
- Cover with plastic wrap and toss the bowl into the refrigerator.
- You are now ready to make bread at any time in the next 5 days. The longer the dough remains in the fridge the more flavor develops.
- Preheat oven to 475º for 30-45 min. If you have a pizza stone preheat it in the oven as well.
- Place a shallow metal baking dish or cast iron skillet on the bottom rack to preheat as well.
- While the oven is preheating pull the bread bowl out of the fridge. Flour your hands and working surface well. Then reach in and pull a chunk of dough from orange to grapefruit sized. This will make a small loaf for 2-3 people.
- Shape the dough into a ball by pinching the bottom and smoothing the top to create a tight skin.
- Place shaped dough on a parchment lined baking sheet and cover with tea towel. Allow to rise for at least 45 minutes while oven heats.
- When the oven is screaming hot, score the top of the bread (make an X or dashes with a sharp knife or razor blade) and pop in the oven. If using a pizza stone put bread directly on stone.
- Pour 1 cup of ice cubes into the hot pan on bottom rack and close the oven door quickly. The steam will help give you a thick crunchy crust.
- Bake for 15-30 min until golden brown and the whole house smells of bread. Time will vary depending on size of loaf. A thermometer inserted into the loaf will read between 190 to 200 degrees F. If tapped on, the loaf should sound hollow.
Once you have the standard formula down you can experiment with adding chocolate chips, dried fruit and nuts, fresh herbs, or our personal favorite, sun dried tomato pesto and chopped olives.
To do this, simply add the extra ingredients at the time of forming the loaves/rolls. Gently knead in the amount of your choosing, shape the loaf as usual, and bake on a cookie sheet to keep anything from bubbling out to the bottom of your oven.
Other easy ideas:
After forming the loaf, brush an egg wash on the skin of the dough and sprinkle it with coarse kosher salt.
Roll the dough into a flat rectangle with a rolling pin and top with brown sugar, cinnamon, and raisins. Roll into a tube along the shorter side and pinch to close the seam. Bake this in a bread pan to keep all the gooey goodness inside the loaf. This makes a great breakfast bread.