Bread is one of those things that I always meant to do, but I never really had time for. This bread makes you look good, but the actual hands on time isn't much for such great flavour! This doesn't need a fancy mixer or any kneading either.
This bread isn't like your average sliced grocery store bread like Dempsters©, but my husband loves it because it reminds him of stuff he used to get near his home in Croatia as a kid. There's a crunchy crust and a soft delicious inside. I plan on making half loafs at some point and making chili bowls from them.
You are going to need just a few things.
Ingredients
1.5 Tbsp Instant Yeast (I use fleischmann's)
1 Tbsp Salt
3 c Warm Water
6.5 c of All-Purpose Flour (You can use half finely ground whole wheat flour for something a bit denser)
Stuff You'll Need
1 Broiler Pan
2 Baking Sheets (or baking stone for fancy cookers)
1 Bowl
1 Spoon
Measuring Cups and Spoons
Parchment Paper
An Oven (obviously)
What to Do
Step 1: Grab your big mixing bowl, you know, the giant one... Give the dough room to grow! Pour in the water and then stir in your salt and yeast. Then dump in all the flour and stir it around with a spoon until there are no more dry patches.
I'll add more photos when I make more later this week. But it should be pretty gummy, stretchy and sticky.
Step 2: Put a CLEAN dish towel over the bowl and leave it be for 2 hours. Stay away from fuzzyish towels like in my photo (unless you like fuzzy bread).
You are going to need just a few things.
Ingredients
1.5 Tbsp Instant Yeast (I use fleischmann's)
1 Tbsp Salt
3 c Warm Water
6.5 c of All-Purpose Flour (You can use half finely ground whole wheat flour for something a bit denser)
Stuff You'll Need
1 Broiler Pan
2 Baking Sheets (or baking stone for fancy cookers)
1 Bowl
1 Spoon
Measuring Cups and Spoons
Parchment Paper
An Oven (obviously)
What to Do
Step 1: Grab your big mixing bowl, you know, the giant one... Give the dough room to grow! Pour in the water and then stir in your salt and yeast. Then dump in all the flour and stir it around with a spoon until there are no more dry patches.
I'll add more photos when I make more later this week. But it should be pretty gummy, stretchy and sticky.
Step 2: Put a CLEAN dish towel over the bowl and leave it be for 2 hours. Stay away from fuzzyish towels like in my photo (unless you like fuzzy bread).
After 2 hours it will look something like this.
Choose whether you are going to want to cook one or two loaves of bread. Because this stuff will stay good in a sealed container in the fridge for up to two weeks. I usually cook both at once and then just freeze a loaf.
Step 3: Rip off 2 pieces of parchment paper. Get your hands floured up, and take half of the dough out. You're going to have fun stretching this dough so that the top is smooth. Grab some and stretch it under and repeat until you have a nice smooth top.
Step 3: Rip off 2 pieces of parchment paper. Get your hands floured up, and take half of the dough out. You're going to have fun stretching this dough so that the top is smooth. Grab some and stretch it under and repeat until you have a nice smooth top.
Put a timer on for 30 minutes (or 1.5 hours if its the dough from the fridge).
Step 4: Turn on your oven to 450° and stick the broiling pan on the bottom rack. Put two cookie sheets, baking sheets, or pizza pans upside down on the top rack. Close your oven and wait ten more minutes.
Step 5: Lightly dust your beautiful dough heaps with flour and using a sharp knife, cut 3 grooves into the top. Carefully bring your parchment paper with the dough and slide it onto the trays in the oven. Then grab a cup of water and pour it into the broiling pan and SLAM THE DOOR SHUT! The steam it creates will help the crust get that perfect thickness.
Step 4: Turn on your oven to 450° and stick the broiling pan on the bottom rack. Put two cookie sheets, baking sheets, or pizza pans upside down on the top rack. Close your oven and wait ten more minutes.
Step 5: Lightly dust your beautiful dough heaps with flour and using a sharp knife, cut 3 grooves into the top. Carefully bring your parchment paper with the dough and slide it onto the trays in the oven. Then grab a cup of water and pour it into the broiling pan and SLAM THE DOOR SHUT! The steam it creates will help the crust get that perfect thickness.
Step 6: Wait impatiently for 24-28 minutes. I have used just the timer, but most of the time we sit around the oven and I show my son the bread as we play on the floor. You are waiting till it gets that perfect golden colour.
You can eat this stuff hot (just be careful cutting it) or you can eat it cold. It is just delicious!
You can eat this stuff hot (just be careful cutting it) or you can eat it cold. It is just delicious!