Tasty Bread

This is a simple recipe to make tasty bread paired with an olive oil dip.

In future batches, if you don’t wash the dough bowl, your sourdough notes will develop.

BREADDDD BREADDDD BREADDDD

The recipe is split into two parts:

  1. Day before, where you create the dough
  2. Baking day to bake the bread and make the olive oil dip

Yields 2 loaves. Each loaf serves 2 as an appetizer, or 4 as a side with dinner.

A full list of ingredients and tools required is listed at the end.

Making dough

Step Ingredients or Tool Action
Initial mix 1.5 cups warm water; 1 packet yeast (or 2 tsp); 2 tsp salt; Mixing bowl or container with lid Mix the water, yeast, and salt in the bowl.
Add flour 3 cups flour (bread flour is ideal, or use all-purpose) Measure and add cup-by-cup, mixing a bit each cup.
Stir Spoon or mixer with dough hook Stir for a minute or two.
Rise Lid Cover loosely (do not use an airtight cover), and allow to sit at room temperature for 2 to 4 hours.
Refrigerate Refrigerator Leave in fridge, covered, overnight

Baking day!

Step Ingredients or Tool Action
Get creative 2 tbsp total - Herbs, citrus zest, nuts, seeds, and/or whatever you like; salt to taste In a shallow bowl, mix your creative selection and add salt to taste. Set aside your “creative mix”
Prepare surface Cornmeal; pizza peel Sprinkle cornmeal on surface of pizza peel.
Flour and cut Flour; knife Sprinkle flour on top surface of dough. Ensure your hands are well covered with flour. Grab half of the dough and cut free from the remainder using the knife. Save the rest of the dough in the refrigerator for up to 2 weeks, to do another bake.
Stretch and fold Dough Stretch dough across one hand. Sprinkle half of your “creative mix” on top and then pull over 4 sides and fold in to form a ball. Flip ball out of your hand (so the smooth side is on top) onto the pizza peel. Sprinkle top with a dash of your mix if desired.
Prove dough and Preheat Ball of dough; oven; baking stone Wash hands and mix a drink. Allow dough to prove at room temperature for 40 minutes. Put baking stone into oven and preheat to 450 at least for 20 minutes.
Sprinkle and slash Flour, knife Sprinkle flour on top surface of risen dough. Slash a shallow pattern (like tic tac toe) on top.
Bake 30 mins Preheated oven; pan with 1 cup warm water; risen prepped loaf Add warm water to a pan or broiler tray on seperate shelf from the baking stone; slide loaf onto baking stone in one quick motion. Close oven door and bake for 30 mins.
Prepare dipping oil Creative mix; cracked black pepper; olive oil Add oil and pepper to taste (add balsamic vinegar if desired). Set aside. Mix another drink.
Cool 30 mins Pizza peel; wire rack Slide baked bread off bread stone and onto pizza peel. Transfer bread to wire rack to cool.
Slice and serve Serrated knife, bread Slice and transfer to bread basket. Wash hands and pour wine.
Enjoy Bread and Dipping Oil Enjoy your homemade bread and dipping oil!

All Ingredients

  • 1.5 cups warm water
  • 1 packet yeast (or 2 tsp)
  • 2 tsp salt and salt to taste (later step)
  • 3 cups flour (bread flour is ideal, or use all-purpose)
  • Cornmeal
  • Herbs, citrus zest, nuts, seeds, and/or whatever you like
  • Cracked black pepper
  • Olive oil
  • Drink fixings
  • Wine

All Tools

  • Mixing bowl or container with lid (8 cup+ capacity, ideally keep reusing it, mixing in new ingredients with the remainder of the prior batch)
  • Spoon or mixer with dough hook
  • Refrigerator
  • Oven
  • Pizza stone (alternatively, a large cast iron pan)
  • Pan with warm water
  • Pizza peel (alternatively, a cutting board)
  • Serrated knife
  • Wire rack
  • Bread basket
Moochka

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