The Times - Serving Waitsburg, Dayton and the Touchet Valley

Chef Daniel Rossi is sharing this easy recipe with the Times Readers, claiming it’s “the easiest bread in the world to make.” Most folks should have these pantry items available—give it a try!

Waitsburg Country Bread

INGREDIENTS:

4 cups unbleached all-purpose flour

1 cup rye flour (or use an additional cup of all-purpose flour as a substitute)

3 tsp salt

2 tsp instant yeast or 3 tsp dry yeast (1 packet)

2 1/2 cup water at 100F

Flour as needed for dusting

Set the oven at 450°F

DIRECTIONS:

1. Mix flours, yeast and water until they come together (about 2 minutes.) If the dough is a little sticky, just dust the dough with more flour. (Better stickier than dry and hard to work.)

2. Let rest for 10-15 minutes.

3. Add salt and knead for about 8 minutes.

4. Place dough in a bowl and cover with plastic or a moist towel and let rise until doubled in volume.

5. When doubled, remove dough from the bowl and knead for 2 minutes. Shape into a round loaf.

6. Let the dough rest for an additional 20 minutes at room temperature on parchment paper or oiled foil.

7. Optional: Before baking dust the dough on top with flour and then slash as desired with a sharp knife.

8. Move the dough that’s on the parchment paper (or foil), into a hot Dutch oven with the lid on, or a baking sheet with a stainless-steel bowl over the dough (this will give the bread a good crust) and bake for 30-40 minutes.

9. Remove the lid or the bowl and continue baking until the bread is golden brown and delicious!

TIPS:

Have your Dutch oven as hot as the oven.

Once baked, the bread should feel lighter than the dough.

Technically, the internal temperature should be 205°F.

Don’t slice the bread until it has cooled.