The easiest, most buttery, delicious bread, baked in a pyrex bowl. It’s quite possibly the most perfect bread.
Ok people. This is a public service announcement.
You positively — ABSOLUTELY — HAVE TO make this bread.
A couple of weeks ago, this recipe showed up in my facebook newsfeed. A friend had shared it, and as soon as I set my eyes on it, I went directly to the blogger who had made it, Alexandra’s Kitchen. I have told you all before, that I have always been intimidated by recipes using yeast. I have no idea why? I love to bake bread but it’s typically more of the quick bread variety, you know, like my Banana Bread recipe. (the last one you will ever need, by the way…) Until recently I had never really made a yeast type bread from scratch, then I made No Knead Crusty Dutch Oven Bread. Oh my stars. I wouldn’t have thought I could make another bread quite that yummy. Until now.
This bread is made with simple ingredients, it’s got the most buttery outside and soft inside … and you bake it right in a pyrex bowl! It made two small loaves, and I will confess that I made it TWICE in one day.
This bread is perfect sliced on it’s own, but know that it makes the BEST toast.
Oh, and my husband said the BEST grilled cheese sandwich he had ever eaten.
I took a few photos while I made the bread, I will share them here with you. I encourage you though to take a look at the original site, she does a FABULOUS job of explaining the prep, if my instructions sound at all confusing.
The bread starts with unbleached all purpose flour, a bit of sugar, some salt, water and yeast.
Mix it up, and cover it with a tea towel to rise.
Risen and ready to divide.
Butter two pyrex bowls.
Divide the dough into two loaves. Rise again, Bake and turn out onto a wire rack to cool.
Pause momentarily to kiss the nose of your audience.
This is Theo – our 12 week old boxer. AKA my kitchen side-kick.
**Notes: I made this bread twice in one day as I told you before. I never took the time to watch the video. I couldn’t figure out why the dough wouldn’t rise higher on the second rise. The bread was still fluffy and delicious, but not the height of Alexandra’s bread. I realized that I was baking it in bowls that were too large. She says to use a 322 pyrex bowl (one quart size). I just ordered some on Amazon. 😉 **
- 4 cups all-purpose UNBLEACHED Flour
- 2 teaspoons kosher salt
- 2 cups lukewarm water (**Tip from Alexandra: add 1 1/2 cups cold water to 1/2 cup boiling water to have the perfect temperature)
- 2 to 3 teaspoons sugar (I used 2 1/2)
- 2 teaspoons active-dry yeast
- 2 Tablespoons butter, room temperature
You can find the original recipe and fantastic step by step instructions, including video HERE