This Loafnest quick bread has 5 simple ingredients and bakes quick in your Loafnest dutch oven, one of the best Loafnest recipes! Prep this bread for dinner or to make sliced sandwich bread for lunches. Vegan, egg free, and dairy free! Great for toasting up for breakfast or brunch, an amazing way to impress your brunch guests, friends, and family!
In a large mixing bowl, add the warm water, salt, sugar and yeast. Allow to sit for 5 minutes until yeast starts to bubble. With a wooden spoon, mix in the flour one cup at a time.
Prepare your kneading surface by sprinkling flour over a clean work surface (I use a large silicon baking mat). Knead by hand for 5 minutes or so, until dough is soft and springy. Allow dough to rest for at least 1 hour, but up to 2 in a warm location. If its cold outside, I like to preheat my oven for a minute, turn it off, and let the dough sit in the warm oven to rise.
Preaheat the oven to 400 degrees Fahrenheit, and place your Loafnest inside to heat up. Once dough has risen and doubled in size, knead it back down and form into a loaf. Sprinkle parchment paper with corn meal and let dough sit on corn meal to rest for 10 minutes while oven preheats.
Once oven reaches temperature, carefully remove the Loafnest from the oven (use caution, it will be extremely hot). Place dough, cornmeal side down, into the Loafnest and cover. Bake bread for 30 minutes with the lid on, then remove the lid and bake for another 10 minutes until top is golden brown.
Remove the Loafnest from oven and allow to cool for 15 minutes on a baking sheet before slicing... mangia!