Stop Buying Bread — The 4-Ingredient Amish Loaf (40¢ Each)

My name is Darlene Hollis. I cooked in a school kitchen for thirty-five years, and part of that time we made hundreds of rolls every morning on a budget the county set. You followed the recipe. You measured careful and used good yeast. And the loaf still came out heavy as a brick and pale on top. You didn't fail at something hard. Nobody ever showed you something easy. Bread isn't a recipe. It's mostly a schedule. Flour has a stretchy web in it called gluten, the part of wheat that holds together and pulls. Kneading builds that web with your hands. A long, slow, wet rise builds the same web with no hands at all. And a quarter teaspoon of yeast, given twelve hours, multiplies until it's plenty. Every brick loaf I've ever been handed died of hurry, not clumsiness. Flour, water, salt, yeast. Stir it thirty seconds at night, sleep on it, and bake it in a covered pot at 450 degrees in the morning. It runs me around forty to forty-five cents a loaf. The loaf I used to buy rang up at $2.98. Two a week is about three hundred dollars a year. Mine is under fifty. In this video I show you the exact measurements, why so little yeast is enough, how to tell the dough is ready in the morning, how the hot covered pot makes the crust, how to bake it with no pot at all, how to slice and freeze it for three months, and how I turn heel ends into a year of breadcrumbs. I also tell you where it falls short. It needs twelve hours and a hot oven, which is hard in a July kitchen, and it goes stale in two or three days. --- WHAT YOU WILL NEED All-purpose flour, 5-pound bag, about $2.25 Plain table salt Yeast, one quarter teaspoon Cool tap water A 4-quart bowl and a wooden spoon A heavy pot with a lid, or a baking sheet and a pan of water A dish towel A WORD OF CAUTION That pot comes out of a 450-degree oven. Use dry potholders, both hands, every time. I have a scar on my wrist from the one morning I got casual about it. Homemade bread has no preservatives, so eat or freeze it within three days. Subscribe, and next time I'll show you the refrigerator jam my mother put on this bread, with no canner and no pectin box. #homemadebread #nokneadbread #frugalliving #dutchovenbread #fromscratch #savemoney #oldfashionedcooking #breadrecipe