Daily Bread Recipe
- jonashton
- Apr 9
- 6 min read
Why I Love Baking Bread at Home
An Aromatic Love Letter to the Loaf, with Tips, History, & the Voice of a British Bloke Who’s Just a Bit Too Passionate About Gluten
A Brief But Sexy History of Bread
Bread is older than your great-grandma’s biscuit tin. Over 14,000 years ago, the Natufians of Jordan were making flatbreads—flatbreads!—before pottery was even invented.
The Egyptians mastered fermentation (thank you, Nile yeast gods), and the Romans had public bakeries like we have coffee shops. In medieval Europe, bread was life: payment, nourishment, and holy offering all in one.
In every era—war, peace, feast, famine—bread has shown up, warm and welcoming.ll Adore It (And You Absolutely Should)
At its best, fish and chips delivers that magical crunch-meets-flake moment: the batter shatters like delicate glass, revealing tender, flaky white fish within. Paired with perfectly crisped chips—neither limp nor overly fried—it’s a textural masterclass.
Ah, Bread—You Glorious, Carby Rascal
Let me begin with a confession, dear reader: I am utterly and unapologetically besotted with bread. Not just eating it (though believe me, I do my part)—but the very act of conjuring it into being, right there in my humble kitchen, as though I were some flour-flecked wizard in a rather fetching apron.
You see, baking bread isn’t merely a task. It’s not a chore or a checkmark on some culinary to-do list. It’s a slow, sensual, meditative ballet of ingredients, time, temperature, and love. It’s a kind of alchemy that turns everyday bits into an edible symphony.
The Magic of Transformation
Or: How Four Ingredients Walk Into a Bowl and Come Out Divine
Flour, water, salt, and yeast. These are four ingredients that, if you left them alone at a party, would probably never mingle. But give them a little warmth, a nudge, a mix, and perhaps a whisper of encouragement—and poof! You get something golden, crusty, and profoundly comforting.
Watching dough rise is like witnessing nature in real time: slow, miraculous, and slightly gassy. One minute, it’s a lump; the next, it’s puffing up like a Victorian lady’s petticoat on laundry day.
It’s Cheaper Than Therapy and Smells Much Better
There is something ludicrously soothing about bread-making. The gentle hum of the mixer. The rhythmic folding of sourdough. The tactile joy of dough sticking just a little to your fingers. It’s like adult Play-Doh—but edible and aromatic and less likely to end up in your hair.
Honestly, kneading dough by hand should be prescribed for stress relief. You start off cranky, pressing your woes into the gluten, and finish with a ball of something hopeful in your hands. Therapy? Pfft. Bread.
Connection, Culture, and Carb-Laced Memories
Every culture on Earth has its version of bread. Lavash in Armenia, naan in India, injera in Ethiopia, a baguette in France (so chic it practically smokes Gauloises). When you bake bread, you’re joining a global conversation—and your ancestors are all quietly cheering you on from the pantry.
For chefs, bread is a legacy. For home bakers, it’s love—kneaded, proofed, and baked until golden.
The Aroma That Could End Wars
Let’s talk scent. The smell of fresh bread is, I daresay, more intoxicating than Chanel No. 5. It wafts through the house like a cozy hug wearing slippers. It makes neighbors pop by uninvited and your dog sit straighter.
And the sound! That crackle as it cools—like a fire whispering secrets. Slice into it too soon, and it’ll collapse in protest, but wait... oh, wait... and you’ll be rewarded with a crumb so tender it practically sighs.
A Final Thought:
Baking bread at home is more than sustenance—it’s a slow, delicious rebellion against the rush of modern life. It’s something you can touch, shape, sniff, and, eventually, devour with butter so generous it should probably come with a warning.
Whether you’re baking a sourdough boule that would make Paris jealous or a humble sandwich loaf for Tuesday toast, bread is your companion, your triumph, your carb-laced comfort blanket.
Now go forth, my floury friend. Bake boldly, rise beautifully, and if anyone questions why you’re spending five hours on a loaf of bread—just smile and say,
“Because I can.”
Ingredients:
4 cups bread flour
1 packet active dry yeast (about 2 1/4 teaspoons)
1 1/2 cups water (110–115°F), divided
1 tablespoon honey
2 teaspoons salt
INSTRUCTIONS:
Prepare the Dough:
In the bowl of a stand mixer, whisk together the bread flour and yeast. Add 1 1/4 cups of the warm water (110–115°F) and the honey.
Attach the paddle attachment and mix on low speed for 1 minute. Increase to medium speed and continue mixing for a couple of minutes, scraping down the bowl and paddle with a greased rubber spatula as needed. Continue mixing for another 1–2 minutes until a sticky batter forms.
Remove the bowl and paddle from the mixer, scraping down both thoroughly. Leave the paddle in the dough and cover the bowl tightly with plastic wrap. Allow the dough to rise in a warm, draft-free place until doubled in size—about 20 minutes.
Add Salt Water:
While the dough is resting, dissolve the salt in the remaining 1/4 cup of warm water.
After the initial 20-minute rise, add the salt-water mixture to the dough. Reattach the bowl to the stand mixer and mix on low speed until the water is mostly absorbed (about 40 seconds). Increase to medium speed and mix for another minute or until the dough is well combined, scraping down the paddle if needed.
Remove the paddle attachment, cover the bowl again with plastic wrap, and allow the dough to rise at room temperature for at least 2 hours or up to 5 hours for a deeper flavor and better texture.
Shape & Final Rise:
Lay a 12 x 12-inch sheet of parchment paper on the counter and lightly dust with flour. Transfer the dough to the parchment, gently shape it into a round or oval loaf, and cover with a clean towel. Let it rise for 40 minutes to 1 hour, or until the dough feels springy to the touch.
Preheat & Bake:
Preheat your oven to 425°F (218°C).
Carefully lift the dough using the parchment overhang and place it into a heavy-bottomed Dutch oven. Cover with the lid and bake for 25 minutes.
Remove the lid and continue baking for 20–30 minutes, or until the crust is a deep, golden brown and the internal temperature of the loaf should register at least 190°F.. Adjust the timing based on your oven—some may require rotation during baking to ensure even coloring.
Cooling:
Gently remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing.
I know—it’s incredibly tempting to slice into the warm, crusty loaf right away. Even after all these years, I still feel that pull. But trust me, allowing it to cool will reward you with the perfect texture and crumb.
Tips for success
Use Fresh, Quality Ingredients
Stale yeast is sad yeast. Use unbleached bread flour for a heartier chew and better gluten development.
Water Temperature Matters
Too hot, and the yeast dies a tragic, steamy death. Too cold, and it sulks. Aim for 110°F (43°C)—the spa day of yeast.
Weigh Your Ingredients
Treat baking like chemistry, not interpretive dance. Get a kitchen scale. Eyeballing flour is a rookie move.
Use a Thermometer, Not Witchcraft
Dough temperature is crucial. Use a digital probe to hit your Desired Dough Temperature. Yes, it’s a thing. No, it’s not nonsense.
Proof Properly
Let it rise until it’s doubled in size and has the confidence of someone on a first date wearing their lucky socks.
Steam Is Your Secret Weapon
A Dutch oven traps moisture like a sauna. It’s what gives you that glorious, shattery crust.
Resist the Urge to Slice Immediately
I know. I know! But slicing hot bread is like judging a soufflé before it’s set. Let it cool. Patience, darling.
No Instant Yeast? No Problem.
Substitute with active dry yeast in equal measure. Skip the proofing step if you're feeling lucky—or just toss it in with the rest. Bread is forgiving, so long as you don’t try to rush her.
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