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  • (cheerful music)

  • - Hey everyone.

  • It's Natasha of NatashasKitchen.com.

  • Today, I'm going to show you how you make your very own

  • bakery quality bread right in your kitchen.

  • Now I've tested 14 loaves before I came up with this recipe.

  • It's so easy and I've made it countless times.

  • You guys are gonna love it.

  • (cheerful music)

  • Now you've probably have everything you need

  • for this recipe right in your pantry,

  • so start out with a cup and a half of warm water,

  • half a tablespoon of salt,

  • 3 fourths of a tablespoon of active dry yeast.

  • Then, you need 3 cups of better-for-bread flour

  • or you can use all-purpose flour

  • and finally a couple tablespoons of cornmeal,

  • and that's optional.

  • So let's get started.

  • Put that cup and a half of warm water into a medium bowl

  • and add your salt.

  • Stir that up a little bit to dissolve.

  • And then you're just going to sprinkle over the top

  • with your 3 fourths tablespoon of active dry yeast (1 packet).

  • Let that sit for one to two minutes and then stir.

  • Now we're gonna stir in 3 1/4 cups of flour.

  • Now I measure this flour exactly

  • by putting it the measuring cup

  • and then scraping off the top.

  • And we're just gonna fold that flour in,

  • just until it's combined.

  • See how easy that was?

  • Absolutely no elbow grease or kneading required.

  • So once that just comes together,

  • you're gonna cover it up with plastic wrap or a lid

  • and set it aside at room temperature for about 2 hours

  • and it should double to triple in volume.

  • Alright, our dough has risen beautifully,

  • so now what we're gonna do is we're gonna dust

  • a large sheet of parchment paper with some flour.

  • And you wanna be generous with your flour,

  • so it doesn't stick because this dough is very sticky.

  • Okay, so lots of flour.

  • And then, just transfer your dough right over the top.

  • And then, with well floured hands-

  • So really get your hands nicely coated.

  • You wanna fold this in half

  • and then in half once more.

  • Then, dust the dough generously with flour

  • and you're gonna lift it up in your hands to form a ball.

  • Then, dust some cornmeal over your parchment paper

  • or add a little more of flour

  • and set your dough right back over the top,

  • right over the center, with the seam side down.

  • Now, you wanna let that sit uncovered

  • at room temperature for 40 minutes.

  • Ten minutes before your bread is done rising,

  • you wanna get your oven ready.

  • So you're gonna setup two racks,

  • one in the center and one in the bottom.

  • You're gonna preheat that oven to 450 degrees Fahrenheit

  • and also preheat the baking sheet

  • that you're gonna cook the bread on.

  • Then, boil 1 cup of water.

  • Our dough has risen beautifully,

  • so now what we're gonna do is

  • lightly dust the top with a little bit more flour.

  • And then, you're gonna score it three times

  • with either a serrated knife or just a very sharp knife

  • and this will make your bread look a little bit fancier.

  • Bakery-style.

  • Now we're gonna take 1 cup of hot water

  • and pour it into just a regular baking dish.

  • Now place that baking dish on the bottom rack

  • of your hot oven.

  • And we're gonna pull out that hot baking sh-

  • hot cookie sheet that we had prepared

  • and transfer your bread right onto it.

  • Now, obviously you're gonna want to use a oven mitt

  • because this is hot, hot.

  • Okay, now back in the oven it goes,

  • 20 to 25 minutes until it's golden brown.

  • My favorite way to eat freshly baked bread

  • is to dip it in a mixture of extra virgin olive oil,

  • little bit of balsamic vinegar,

  • a sprinkle of salt and pepper and just use that as a dip.

  • Just like in the restaurants.

  • You guys are gonna love it.

  • It's delicious.

  • It's soft, airy, and the skin has

  • just the right amount of chewiness.

  • And you know what else these are great for

  • is paninis, make sandwiches, have it with soup.

  • Ah, just wonderful all around.

  • Thanks so much for joining me in my kitchen,

  • spending time with me.

  • If you want to print the recipe,

  • visit NatashasKitchen.com, there's also links below.

  • Be sure to subscribe to my YouTube channel.

  • (cheerful music)

(cheerful music)

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