This bread is so simple, so delicious, that you will wonder why you hadn’t been making it all along. Great for sandwiches, french toast, to soak up chili or gravy. 5 ingredients-that is it. You can double it and make a loaf for those awesome neighbors who water your yard when you are out of town. Or that neighbor that you normally avoid, but want to show off your bread making skills to. If you don’t have a dutch oven, a big pot will work.

3 1/2 cups all purpose flour

2 T olive oil

1 1/3 cups room temp water

2 1/2 tsp instant yeast

1 1/4 tsp kosher salt

Add all ingredients to your stand mixer fitted with the dough hook, mixing until a dough forms. The dough will be soft and ragged looking (if still sticky, add a little more flour and mix a bit more until dough is easy to handle)

Cover with cling wrap tightly and store in a warm place for two hours, or until dough is almost double and when you put a thumb in it, it bounces back to original form easily

Preheat oven to 450 and put empty uncovered dutch oven in to warm up

Take dough out of bowl and knead slightly to form a ball, pull ends underneath. Cover with a towel and let rise for 20 minutes. Score top with knife (I just make three slight slits)

Carefully take hot dutch oven out of oven and place dough inside, covering and baking for 25 minutes. Take lid off and bake for another 15 minutes, or until a thermometer reads 200 degrees. Cool on a rack and serve. Bread will last at room temp wrapped tightly for 3-4 days or you can cool completely and freeze

Read the original on: Bakesinslippers