Category Archives: Bread

Artisan “French” Bread

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I made my usual artisan bread but with a twist today. To make more of a “French” loaf I added olive oil and sugar to the dough. I also baked it on a stone rather than a Dutch oven. Because it is fairly high hydration (80%) it spread a little too much (for me) in the french bread pan and on the baking stone. Next time I will put one loaf in a long narrow Dutch oven without the lid. This may keep the shape without imparting a strong crust.

Great Crumb and Air Spaces
Narrow Dutch Ovn

Artisan Bread

INGREDIENTS

  • 450g (3 ¾ c) bread flour divided (For Italian Bread use AP flour))
  • 2 ¼ teaspoons instant yeast
  • 10g (1 ¾ tsp) kosher salt 
  • 360g (1 ½ c) warm water between 120°F and 130°F (360 grams)

For French Bread

  • 18g (1 ½ Tbl) sugar
  • 12g (1 Tbl) Olive Oil

As an alternate add 2 tsp sugar, mix the water, yeast and sugar in a bowl and let set 10 minutes. Thoroughly mix in the flour and salt, cover with a towel and let sit for ~1 hour until doubled in size. Bowl fold as in step #4 below. Shape the dough, place into a greased loaf pan, slash the top, and let rise an additional 30 min. Bake 30-35 minutes at 375°F until the top is a golden brown or internal temperature is 190°F.

METHOD

  1. In a large mixing bowl, add flour, yeast, and salt, (and sugar and oil if making French Bread) stirring with a dutch dough whisk to combine. Stir in water until the mixture is very sticky, and no lumps of flour remain, or use a stand mixer with paddle on low for 3 minutes.
    1. Cover and place in a warm, draft-free area until doubled in size, about 1 ½ to 2 hours.
    1. Alternatively, for an overnight rise: After mixing the dough, cover and refrigerate until doubled in size. This will take about 8 hours but will keep in the fridge up to 24 hours total.
  2. Preheat the oven to 450°F. Place a large dutch oven with a lid in the oven for at least 30 minutes. For French bread place baking stone on lower rack in the oven.
  3. If refrigerated, remove the dough from the refrigerator and let rest at room temperature for 30 minutes.
  4. Using wet hands, reach down one side of the dough to the bottom of the bowl, pull up, and stretch the edge of the dough over the center toward the opposite side. Turn the bowl 90 degrees and repeat the folding and turning, working in a circle around the dough until the dough starts to hold its shape, about 8 to 10 rotations.
  5. Turn out the dough onto a lightly floured surface, placing it seam side down. Shape into a boule or batard, depending on the intended use. Transfer the dough onto parchment paper or cloth lined banneton and sprinkle it with flour. (Alternatively, divide dough in half and form each into a small batard, place in a parchment paper lined French bread form)  Loosely cover with plastic wrap or a tea towel for 10 minutes while the oven heats to 450°F. Place a large dutch oven with a lid in the oven while it preheats.
  6. Using a sharp knife or bread lame, cut a slit about ¼-inch deep across the top of the dough. Very carefully place the dough with the parchment paper directly into the preheated Dutch oven. Cover with the lid.
  7. Bake covered for 12-15 minutes. (If making 2 smaller loaves shaped in french bread forms, slide the loaves from the bread form directly only the baking stone and bake for ~20 minutes, on an oven rack positioned in the upper third of the oven then check internal temperature.) Remove the lid and bake until deeply golden brown and the internal temperature is about 195°F (~11 to 12 minutes more.) Carefully remove the bread from the Dutch oven using the parchment paper to help, and place on a wire rack to cool for at least 20 minutes before slicing

 

 

Happy St. Patrick’s Day!

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What is a great alternative for those of us who are not fans of corn beef and cabbage?

Irish Soda Bread!!

We love this bread, and it’s so easy to make. We like it with equal parts raisins and dried cranberries. Slathered with butter… what a treat.

Irish Soda Bread

INGREDIENTS

  • 420g (1 ¾ c) buttermilk*
  • 1 large egg (optional, see note)
  • 531 (4 ¼ c) all-purpose flour (spooned & leveled),
  • 38 g (3 Tbl) granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 71 g (5 Tbl) unsalted butter, cold and cubed*
  • optional: 150g (1 c) raisins or craisins

METHOD

  1. Preheat oven to 400°F (204°C). Bake in a seasoned 10–12-inch cast iron skillet (no need to preheat the cast iron unless you want to).
  2. Whisk the buttermilk and egg together. Set aside.
  3. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour but do your best to cut in the butter until the butter is pea-sized crumbs.
  4. Stir in the raisins. Pour in the buttermilk/egg mixture. (*Adding all of the mixture yielded an overly wet dough. Try reserving ½ cup, adding more as necessary.) Gently fold the dough together until dough it is too stiff to stir.
  5. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
  6. Transfer the dough to the prepared skillet. Using a very sharp knife or bread lame, score the dough with a slash or X about 1/2 inch deep. (“Score” = shallow cut.)
  7. Bake until the bread is golden brown, and center appears cooked through, about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top. The bread is done when an instant read thermometer reads the center of the loaf as 195°F.
  8. Remove from the oven and allow bread to cool for 10 minutes, and then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
  9. Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.

NOTES

  1. Freezing Instructions: Baked and cooled bread freezes well up to 3 months. Freeze the whole loaf or individual slices. Thaw in the refrigerator or at room temperature, then reheat as desired.
  2. Baking Pan: There are options for the baking pan. You can use a lined large baking sheet (with or without a rim), a seasoned 10-12 inch cast iron skillet, or a greased or lined 9-10 inch cake pan or pie dish. I don’t recommend a loaf pan because the loaf may not bake evenly inside. This dough is best as a flatter loaf.
  3. Buttermilk: Using cold buttermilk is best. Buttermilk is key to the bread’s flavor, texture, and rise. The bread will not rise without it. If you don’t have any buttermilk on hand, you can make a homemade “DIY” version. Whole milk or 2% milk is best, though lower fat or nondairy milks work in a pinch. Add 1 Tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 and 3/4 cups. Whisk together, then let sit for 5 minutes before using in the recipe.
  4. Egg: 1 egg adds richness and density. Feel free to skip it to make a slightly lighter loaf. No other changes necessary, simply leave out the egg.
  5. Cold Butter: The colder the butter, the less sticky the dough will be. Make sure it’s very cold, even frozen cubed butter is great.
  6. Smaller Loaves: You can divide this dough up to make smaller loaves. The bake time will be shorter, depending how large the loaves are. An instant read thermometer will be especially helpful. Bake the loaves until an instant read thermometer reads the center of the loaf as 195°F (90°C).

Sally’s March Challenge – Fougasse

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A new month, a new challenge, a new bread. I had not made Fougasse before this challenge, Fougasse is the french version of Italy’s focaccia bread. Its crust cracks when you bite it and the extra holes in the bread provide more crunchy crust.

Follow the recipe exactly and enjoy the result.

Shaped and cut
Shaped, cut and spice and salt added
Fresh from the oven

Homemade Fougasse – Sally

INGREDIENTS
Biga/Preferment
• 130g (1 c) bread flour
• 1/8 tsp instant or active-dry yeast
• 120g (½ c) room-temperature water (about 70°F)
For the Fougasse
• 195g (1½ c) bread flour
• 65g (½ c) whole wheat flour
• 3/4 tsp instant or active-dry yeast
• 1 tsp table salt
• 120g ( ½ c) RT water
• 28g (2 Tbl) extra-virgin olive oil, plus more as needed
• optional, for topping: flaky sea salt and herbs, such as rosemary, thyme, or Herbes de Provence

METHOD

  1. Day 1: Make the Biga/Preferment: In a medium bowl, whisk together the bread flour and yeast. Add the water and mix with a silicone spatula until combined. Cover the bowl tightly with plastic wrap and let rest at room temperature for 8–24 hours.
  2. Day 2: Make the Dough: In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the bread flour, whole wheat flour, yeast, and salt. Add the biga, water, and olive oil. Mix until a shaggy dough forms. If you do not have a stand mixer, mix the dough together by hand with a silicone spatula.
  3. If using a stand mixer, knead with the dough hook on medium-low speed for 3–5 minutes, until the dough is smooth and slightly tacky. If mixing by hand, turn the dough out (all the shaggy bits!) onto a lightly floured surface and knead for 3–5 minutes, until smooth. The dough should be sticky but workable. If it’s very sticky, lightly flour your hands or the dough as needed. Avoid adding too much extra flour; the dough should remain slightly tacky.
  4. Drizzle or brush a little olive oil around the inside of the mixing bowl you were using. Place the ball of dough in the bowl, turning it to coat all sides of the dough in the oil.
  5. 1st Dough Rest: Cover tightly and let the dough rest for 45 minutes, and up to 2 hours. (See make-ahead instructions if you want to extend this time.)
  6. Stretch and Fold (1 Round): Visualize a clock on top of your dough. You’ll be folding it at the 12 o’clock mark. With an olive oil-greased spatula or lightly oiled hands, lift up the dough at 12 o’clock and gently stretch it up and pull it toward the opposite side of the bowl (6 o’clock), folding it down over the dough. Turn the bowl 90 degrees and repeat. Do this until you’ve gone around the bowl once, for a total of 4 folds. Flip the dough over so it’s seam side down.
  7. 2nd Dough Rest: Cover tightly and let the dough rest for 45 minutes, and up to 2 hours.
  8. Shape the Dough: Turn the dough out onto a piece of parchment paper and use your fingers to press it into a rounded triangle or egg shape, (roughly) 12 inches long by 6 inches wide at the base.
  9. 3rd Dough Rest: Cover lightly and let rest for 30 minutes, and up to 2 hours.
  10. Cut the dough: Using a sharp knife, pizza wheel, or kitchen shears, cut the dough lengthwise down the center, stopping about 1 inch from each end. Then make 3 or 4 diagonal cuts on each side of the center cut. To create a leaf-like appearance, use your fingers to gently stretch out each cut until the holes are about 2 inches wide.
  11. 4th Rest: Cover lightly and let rest for 30 minutes, and up to 1 hour. Meanwhile, preheat the oven to 450°F (232°C). If you have a baking stone, preheat it on the center rack. Otherwise, place a large flat baking sheet, or a rimmed baking sheet upside down, on the center rack to preheat.
  12. Brush the fougasse with olive oil, and sprinkle with herbs and/or sea salt, if using. Carefully slide the fougasse, along with the parchment paper, onto the preheated baking stone or baking sheet.
  13. Bake the fougasse until golden brown, about 20 minutes. If you give the top of the bread a tap, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer reads the internal temperature as 190–200°F (88–93°C). I raised the oven temperature to 500°F for 3 minutes after the internal temperature reached 200°F to increase the browning.
  14. If desired, egg wash the warm bread. The egg wash will help adhere any herbs or salt to the bread. Serve warm with dipping oil and balsamic vinegar, alongside soup or salad, or as part of a cheese board.
  15. Fougasse is best the day it’s baked. Store leftovers covered at room temperature for up to 2 days. If desired, reheat in a 350°F (177°C) oven, uncovered, for 5–8 minutes to crisp back up.
    Notes
  16. Make-Ahead Instructions: There are a few ways to get ahead. First, the biga (step 1) can sit at room temperature for up to 24 hours before using. Second, after the first 45-minute dough rest in step 5 (before the stretch-and-fold), you can cover the bowl tightly and refrigerate the dough for up to 24 hours. When ready to continue, let the dough sit at room temperature for about 30–60 minutes before proceeding with the stretch-and-fold and shaping.
  17. Freezing Instructions: The best way to freeze this is to freeze the baked bread. Let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw at room temperature and refresh in a 350°F (177°C) oven, uncovered, for 5–8 minutes to crisp it back up.
  18. Special Tools (affiliate links): Kitchen Scale | Glass Mixing Bowls | Stand Mixer | Silicone Spatula | Baking Sheet | Pastry Brush | Instant-Read Thermometer | Cooling Rack
  19. Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe; however, the dough may not be as strong, and may not hold shape as well.
  20. Whole Wheat Flour: This small amount adds depth of flavor and subtle nuttiness without making the bread dense. You can replace it with additional bread flour if needed; the texture will be slightly lighter and less hearty. I don’t recommend increasing the whole wheat flour beyond 1/2 cup, as too much can make the fougasse dry and dense.
  21. Yeast: You can use instant or active-dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise”) yeast. If using active-dry yeast, there are no changes needed to the recipe. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  22. Optional Add-Ins: In step 2, when you mix the preferment with the dough ingredients, you can add up to 3/4 cup of chopped olives, sun-dried tomatoes, or shredded cheese. Avoid adding too much, which can weigh the bread down and affect shaping. You can also add 2 teaspoons chopped fresh herbs, or 1 teaspoon dried herbs.

Dark Chocolate Almond Butter Cookie

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I was going to photograph these cookies next to a margarita in honor of National Margarita Day, but then considered the pairing and propriety of such an image, and chose milk instead.

Sally’s post explains that these cookies being, flourless and butter-less, provide a healthier treat than traditional chocolate cookies. I can attest they do not have less taste.

Sally provided the basis of this bake. I modified the recipe slightly as with only one egg the mixture would not come together into a dough. This likely made the dough stickier than the original recipe but the cookies are still delicious and a great texture. Definitely returning here soon.

Also I used light brown sugar and coconut sugar in equal proportion to make the 90g.

And finally, as I only have Dutch Processed Cocoa I substituted 2 tsp of baking powder for the 1 tsp of baking soda. Natural cocoa is more acidic than Dutch Processed and using baking powder provides the additional acidity required to make the cookies rise.

Dark Chocolate Almond Butter Cookie

Makes about 12 cookies
INGREDIENTS
• 2 large egg
• 250g (1 c) creamy almond butter, at room temperature*
• 90g ( ½ c) lightly packed light or dark brown sugar (or coconut sugar)
• 2 tsp baking powder (If using natural cocoa powder use 1 tsp baking soda)
• 21g ( ¼ c) Dutch processed unsweetened cocoa powder
• 180g (1 c) dark chocolate chunks or chocolate chips

METHOD

  1. Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk the eggs until beaten. With a big spoon or silicone spatula, or using an electric mixer, mix in/beat on medium speed the almond butter, then the brown sugar, baking powder, and cocoa powder. Beat/mix everything together very well. Depending how thick your almond butter is, you’ll have to use some arm muscle! Fold in the chocolate chunks until combined.
  3. Scoop about 2 Tbl of dough each onto prepared baking sheets and arrange 3 inches apart. The dough is very sticky. I wet a tablespoon as needed to scoop and place on the cookie sheet. I shaped the cookies with wet fingers to avoid sticking.
  4. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from the almond butter blot each with a paper towel.
  5. Bake for 10 minutes. The cookies will look very soft and that’s expected. For firmer cookies, bake for 12 minutes.
  6. Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely.
  7. Cover leftover cookies tightly and store at room temperature for up to 1 week.
    Notes
  8. I modified Sally’s recipe by adding another egg. The mixture did not come together with only one. The second egg allowed the mixture to turn into a dough, but likely made it stickier.
  9. Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature, if desired, before enjoying.
  10. Natural cocoa delivers a more intense, bright, fruity chocolate flavor. It’s used in traditional American recipes like chocolate cake, devil’s food cake, or chewy cocoa cookies.
  11. Dutch-processed cocoa is darker, smoother, and more mellow. It is used in European-style cakes, dark chocolate sauces, where you want a rich, almost black color. It effortlessly mixes into liquids and fat-rich batters like buttercream, ganache, or pudding.

Chocolate Babka

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I needed a treat for QC’s Mah Jongg group today, luckily I saw contestants on GBBO make a chocolate babka and remembered I made one once or twice before.

The question is, what is a babka, a cake or a bread? The internet says it is a cake-bread hybrid, spanning the gap between breakfast bread and dessert. Call it what you like, just call me when it’s ready!

After this bake I modified the recipe to include tenting the babka about half way through the bake to protect the exposed chocolate on the top from over baking. Next time for sure.

Chocolate Babka

INGREDIENTS
For the dough:
• 3¾ cups (530 g) all-purpose flour , plus extra for dusting
• ½ cup (100 g) granulated sugar
• 1 tablespoon (10g) instant yeast
• 3 large eggs
• ½ cup (120 ml) water
• ¾ teaspoon fine sea salt
• ⅔ cup (150 g) unsalted butter , at room temperature, cut into small cubes
• Neutral oil (sunflower, canola) for dressing
For the chocolate filling:
• ½ cup (50 g) powdered sugar
• ⅓ cup (30 g) unsweetened cocoa powder
• 130 g dark chocolate , melted*
• ½ cup (120 g) unsalted butter , melted
• ⅔ cup (120 g) chocolate chips or chunks OR 1 cup (100g/3.5oz) pecans, coarsely chopped (optional)
For the sugar syrup:
• ½ cup (120ml) water
• ½ cup (100g) granulated sugar

METHOD
Making the dough:

  1. Place flour, sugar, and yeast in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic, shiny, and pulls away from the sides of the bowl. During mixing, you will need to scrape down the sides of the bowl.
  2. Place dough in a large bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least half a day or overnight.
  3. Grease two loaf pans (9×4 inch) with oil and line the bottom of each pan with parchment paper. Divide dough in half and keep one half covered in the fridge.
    Making the filling:
  4. Whisk together powdered sugar, cocoa powder, chocolate, and butter until you have a spreadable paste.
  5. Roll out dough on a lightly floured surface and shape into a rectangle measuring 15×11 inches. Position dough so that a long side is closest to you. Using an offset spatula, spread half of the chocolate mixture over the rectangle, leaving a ¾ inch border all around. Sprinkle half of the pecans or chocolate chips on top of the chocolate.
    Shaping the dough:
  6. Use both hands to roll up the rectangle like a roulade, starting from the long side closest to ]’’]you and ending at the other long end. Press to seal the dampened end onto the roulade, then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.
  7. Trim about ¾ inch off both ends of the roulade with a serrated knife. Then use the knife to gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top. Carefully lift the cake into a loaf pan. Don’t worry if there are gaps in the pan since the cake will rise and will eventually look fine, even if you feel like it’s messy at this point. Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours. Repeat to make the second cake.
  8. Preheat oven to 375°F/190°C, making sure to allow plenty of time for it to heat fully before the cakes have finished rising. Remove plastic wrap or tea towels, place cakes on middle rack of oven, and bake for about 25-30 minutes, (tent the cakes about half way through to protect the chocolate from burning) until a skewer inserted into the center comes out clean with no dough attached. (190°F)
  9. While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. As soon as the cakes come out of the oven, brush the syrup over them. Use all of the syrup, even if it looks a lot. Let cakes cool until they are warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.
  10. Babka will stay fresh for 24 hours in an airtight container at room temperature. Don’t place in the fridge.
  11. Babka freezes well for up to 2 months. To thaw, leave on counter or overnight in the fridge.

Recipe Notes

  • To melt butter and chocolate, place them in a heat-proof bowl, and heat in the microwave in 20 second-intervals, stirring in between each interval, until melted and smooth (or alternatively, set it over a saucepan of simmering water, stirring occasionally).

In The Bakery or Ina Garten

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I love John Kanell’s Artisan Bread and make it at least once a week. It has a soft chewy crumb and crunchy/crispy crust. Perfect.

However, I recently discovered Ina Garten’s Sandwich Loaf on FaceBook and although a totally different bread it is now part of my rotation. It’s not a chewy and crispy as the artisan bread but is every bit as easy to make and is a perfect sandwich loaf (not that the artisan bread isn’t .)

Sandwich Bread – Ina Garten

INGREDIENTS
• 440g (3 ½ c) all-purpose flour
• 360g (1 ½ c) warm water
• 2 tsp sugar
• 1 ½ tsp salt
• 2 ¼ tsp (1 packet) instant yeast

METHOD

  1. In a bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
  2. Add flour and salt, then stir until combined. The dough will be sticky—that’s okay!
  3. Cover and let it rise, covered for about 1 hour, or until doubled in size.
  4. Transfer to a greased loaf pan, smooth the top, and let it rise for another 30 minutes.
  5. Bake at 375°F (190°C) for 30-35 minutes, until golden brown and internal temperature reaches 190°F.

Light Rye Bread – KAB

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We love a good rye bread with soft, chewy interior and crisp, crunchy crust. If you do also, this breads for you.

It’s simple to make, it’s the first overnight rise that takes time. Combining the ingredients takes 15-20 minutes, then rise for 2 hours. Refrigerate overnight and the next day let it rise at room temperature for 2-3 hours, then bake for ~30 minutes.

Light Rye Bread – KAB

INGREDIENTS

• 340g (1 ½ c) lukewarm water
• 280g (2 ⅓ c) bread flour
• 163g (1 ½ c) light rye flour
• 28g ( ¼ c) nonfat dry milk
• 1 ½ tsp table salt
• 1 ½ tsp instant yeast
• 1 ½ tsp Deli Rye Flavor, optional
• 25g (2 Tbl) vegetable oil
• 1Tbl caraway seeds

METHOD

  1. Place the water in the bowl of a stand mixer.
  2. Combine the flours with the remaining ingredients with the warm water. Mix until there are no dry spots and all of the flour is moistened. The texture of the dough will be soft and sticky due to the pumpernickel flour.
  3. Cover the bowl and let the dough rise at room temperature for 2 hours. Then refrigerate overnight, or for up to 48 hours.
  4. Grease your hands, and scoop the dough out onto a lightly greased or floured work surface. Shape it into a ball or boule and place it, smooth side down, in a floured brotform. Let the dough rise, covered, for 2 to 3 hours.
  5. About 45 minutes before the end of the rising time, preheat the oven to 450°F with an appropriate Dutch oven.
  6. When the loaf is fully risen, remove the hot Dutch oven bottom from the oven, carefully grease it, and tip the risen ball of dough into it. Make several slashes in the dough. Cover with the lid, and place it on a middle rack in the oven.
  7. Bake the bread for 25 minutes. Check the interior temperature with a digital thermometer. When fully baked it should register at least 195°F. If not, remove the lid and bake for an additional 5 to 10 minutes until the loaf should be lightly browned.
  8. Remove the bread from the oven and turn it out of the crock onto a rack. Cool for several hours before slicing.

Another Day, Another Bread

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Every time I make this no-knead artisan bread I confirm it is the best loaf I ever made, and this mornings bake is no exception. There are only 4 ingredients and they come together, including weighing, in 10 minutes, then an hour ferment, followed by a stretch and fold and shape for 10 minutes and baked for 20 minutes. (10 minutes with Dutch Oven cover on and ~10 more minutes uncovered to brown and create a great crust) until internal temperature is 190-200F.

Chicken Salad Sandwich, with… with…

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There is nothing exciting about a simple chicken salad sandwich, unless the bread was fresh from the oven and the lettuce was picked in the backyard minutes before eating, then it is exciting and special.

The bread is my standard artisan boule. I planted the lettuce in early September and it’s ready for harvest. Gotta love it.

Crusty No-Knead Pizza Bread

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It’s been a while. I was on whatever retired people call an extended trip, when “vacation” seems wrong somehow. To me, vacation is an excused absence from work, even if you are self employed.

Anyway, it’s a new month and Sally has a new challenge. This month it is the above mentioned bread with savory fillings. This is my first attempt at a savory bread, but am a huge pizza fan.

I will admit I was skeptical about this bake. I thought “PIzza Bread” was a bit of a stretch, but, WOW, was I wrong. It is delicious and the texture is perfect AND it tastes like pizza. This is both and winner and keeper.

Vacation Photo (not part or the contest)
Pizza Bread
Sliced Pizza Bread

Crusty No-Knead Pizza Bread with Hot Honey Butter – Sally

INGREDIENTS
• 40g (3⅓ c) bread flour, plus more as needed for shaping and pan
• 2 tsp instant or active dry yeast
• 2 tsp Kosher salt
• 1 tsp granulated sugar
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 ½ tsp garlic powder
• ¼ tsp crushed red pepper flakes, optional
• 135g (~1 heaping c) 43g chopped pepperoni+ 34g sun-dried tomatoes, and 52g + 52g olives + 2 Tbl grated jalapeños
• 113 (1 c) shredded mozzarella cheese
• 360g (1 ½ ) water, close to room temperature at about 70°F (21°C)
Optional Hot Honey Butter
• 113G ( ½ c; 8 Tbl) unsalted RT butter
• 63g (3 Tbl) honey
• 1 Tbl confectioners’ sugar
• ⅛–¼ tsp flaky sea salt or coarse salt
• pinch of crushed red pepper flakes, to taste

METHOD

  1. In a large mixing bowl, whisk together the flour, yeast, salt, sugar, oregano, basil, garlic powder, and crushed red pepper (if using). Using a silicone spatula, mix in the chopped add-ins (pepperoni, sun-dried tomatoes, olives) and mozzarella cheese. Pour in the water and gently mix together using a Dutch whisk. Shape into a ball.
  2. Cover the bowl tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles. Place the risen dough, still covered, in the refrigerator for at least 12 hours and up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. That’s normal.
  3. Turn the dough out onto a lightly floured work surface and, using generously floured hands, shape into a ball as best you can. It doesn’t have to be perfect. Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe for high heat. Place the ball of dough with parchment paper, seam side down, inside a medium-size banneton so the dough doesn’t spread out as it rests. Cover and let it rest for 30 minutes.
  4. During this rest, preheat the oven to 450°F (232°C). Place a 6-quart or larger Dutch oven (with the lid) or heavy-duty pot in the oven for 30 minutes so that it’s extremely hot before the dough is placed inside.
  5. After 30 minutes, using a very sharp knife or bread lame (some even use kitchen shears), score the dough with an X, about 1/2 inch deep. Remove the Dutch oven from the oven and carefully place the scored dough inside by lifting it up with the parchment paper and placing it all—the parchment paper included—inside the pot. Cover with the lid.
  6. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for around 10–15 minutes more until the bread is golden brown. The bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
  7. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a cooling rack for at least 20 minutes before slicing. Because of the heavy add-ins and cheese, this bread is flatter than most boules. But this just means a higher crust to interior ratio! Slice and serve with homemade hot honey butter, if desired.
  8. Make the hot honey butter: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until completely smooth and creamy, about 1 minute. Add the remaining ingredients, starting with only 1/8 teaspoon of salt and a small pinch of red pepper flakes. Beat on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl with a silicone spatula and beat again as needed to combine. Taste. Add more salt and/or crushed red pepper flakes if desired.
  9. Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Tightly cover leftover hot honey butter and store at room temperature for up to 2 days or in the refrigerator for up to 2–3 months.