Every time I pull a loaf of this Sullivan Street Bread out of the oven, I am compelled to take a picture, because, despite making dozens of loaves, I still can’t believe I made it. So fancy!
Maybe bread-making seems daunting to you. This recipe reminds you how simple it can be! Minimal ingredients you have in your pantry combine to create a warm, crackling loaf. Your home will smell like a bakery.
This recipe comes from one of my favorite books. I just re-read it and it’s as good as I remember!
It does take some time. I prefer a 24 hour rest of the dough, but you need at least 12 hours. So prepare the dough the day before you want to eat the bread. Good things take time, sometimes.
Sullivan Street Bread
Ingredients
3 cups flour
1/4 tsp. yeast
1 1/4 tsp. salt
1 1/2 cups warm water
Method
Mix together dry ingredients. Add warm water and stir until shaggy. Lightly coat a bowl with olive oil. Place ball of dough into the oiled bowl, turning once. Cover loosely with plastic wrap. Rest for 12-24 hours.
After that, punch down dough and turn a few times. Rest for 15 minutes.
Lightly sprinkle a clean flour sack towel with cornmeal or flour. Shape dough into a ball and tuck it in (folding the towel over it). Let rest for 1-2 hours.
Preheat your oven to 450 degrees, with your Dutch oven preheating inside.
Place your ball of dough into your very hot Dutch oven and put the lid on. Bake for 30 minutes.
Remove the lid, and bake for an additional 15 minutes.
It’s done! Let cool before slicing, or tear into now it if you’re impatient.
If you’d prefer visual instructions, I have saved a highlight on Instagram showing this recipe step-by-step!
And if you’re looking for a simple whole wheat bread recipe, this is my tried and true recipe! I skip the wheat gluten and dough conditioner, so it’s only six ingredients! Perfect every time.
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