Learn to make two varieties of easy no-knead bread in your own kitchen, including a white loaf and a multigrain garlic and rosemary loaf.
If there is one gateway food to the homemade kitchen, I’d argue that it’s bread.
There is something both primal and dream-like about breadmaking, a unique combination of the physicality of kneading and shaping flowing into the hazy reminiscent nature of bygone eras and warm, golden kitchens on a Sunday morning.
There’s an empowerment and a humbleness to forming loaves and baking them at home. If you close your eyes, you can imagine your ancestors thousands of years ago, making bread from similar, if not the same, ingredients you’re sinking your hands into. We’ve created ready-made ingredients and have new methods, but in the end, breadmaking is still the same: combining, resting, rising, baking and eating.
For those looking to create their first kitchen staple from scratch, I’d humbly recommend bread as the place to start. The recipes I’ll be sharing with you today—a classic crusty bread and a delightfully savoury one—are the simplest recipes you’ll find short of pouring ingredients into an electric breadmaker….