Matt and I love bread. When I say love I mean we truly LOVE it- we buy fresh, artisan bread multiple times a week and eat entire baguettes for dinner...
Ok. The truth is out.
The problem is that making bread is such a huge undertaking and bread machine bread usually isn't the same (I'm not saying I don't like it! No! I love bread machine in it's own way!). But, in last month's issue of the Cooking Club magazine there was a recipe for extremely simple bread and I have been making it for weeks now. I think it is time to share the recipe. You're going to be amazed.
Crusty Boule (makes 4 boules)
3 1/2 C. lukewarm water
4 tsp. active dry yeast
4 tsp. coarse salt
7 1/4 C. all purpose flour
1. Combine water, yeast and salt in large bowl. Stir in flour with spoon or mixer with paddle attachment.
2. Loosely cover and let rise at room temperature for 2 hours.
3. Refrigerate over night (and up to 14 days). Dough will have more of a "sourdough" taste the longer it refrigerates.
4. Seperate dough into 4 grapefruit sized sections.
5. Dust top of dough with flour. Quickly shape into ball by stretching dough from top of ball around to bottom, turning the ball a quarter turn as you go.
6. Sprinkle counter with cornmeal. Place dough onto cornmeal. Cover ball with lightly floured plastic wrap and let rise for 1 hour.
7. Thirty minutes into rising place baking stone on center rack in oven and broiler pan on bottom rack. Preheat over to 450 degrees.
8. Dust loaf with flour and make 2-3 1/4 inch slashes into top of loaf. Slide loaf onto baking stone and pour 1 C. hot water into broiler pan. Quickly shut oven door to trap steam.
9. Cook for 25-30 minutes. Until loaf is a deep golden brown. Cool completely on wire rack.
The magazine I found this recipe in also includes some other bread recipes you can use the dough to make, which I am excited to try out- so look forward to the Nutella ring in a later post!
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