Bread x Two

I like to make bread and find the act of kneading to be very zen. I drift off as I work the dough into a nice smooth ball, ready for its second rise. Needless to say, I’ve been baking a fair amount of bread during this whole quarantine thing. Partly because I have the time, and partly because I hate making too many trips to the store, even though our county has been fairly devoid of any cases and no deaths whatsoever.

My neighbors have enjoyed this activity as well, as I share the bounty. They have learned that if they see yeast or flour in the store to grab it up for me. So I am doubly blessed, I get to eat fresh bread and I often don’t have to shop for the ingredients!

There are two recipes that I have been using a lot of. One is a variation on the 5 Minute Artisan Bread, that I’ve been making for the past 8 years. Everyone in the family makes a version of this 5-minute bread, which is a crusty loaf of goodness. The problem is that the 5 minutes is the hands-on time. While the bread requires no kneading per se, it does take 12 to 18 hours to rise. I don’t always want to wait that long. So, I’ve tried a few different alternatives to mimic it and hit upon one that I modified to fit with the utensils I own.

The recipe for the Rustic Italian Crusty Bread comes from the Ciao Florentina blog. This dough does not need to be kneaded and it only takes about 2-3 hours to rise and another 45 minutes to bake. The original recipe calls for it to be baked on a pizza stone, which I don’t own. So, I split the dough in half and cooked each half in my cast iron enameled pans. This also makes it easier to share with neighbors. (Original recipe can be found here.)

The second recipe we are loving right now comes from the blog, Sunday Morning Banana Pancakes. I wanted something a bit earthy that included molasses, and her Maple Molasses Oatmeal Boule was the perfect find…and it makes two loaves! This bread is heavenly when right out of the oven, with a schmear of butter and a sprinkling of salt. It’s also great with some lemon curd and can be used for sandwiches or as an accompaniment to a hearty soup or stew. You won’t be disappointed. 

Note: Both of these recipes are very forgiving, so if you are a breadmaking novice, there’s almost no way to screw these up, so give em a try. 

Recipes for both these breads can be found after the jump…..

Rustic Crusty Italian Bread

Makes 2 loaves

1 package instant dry yeast (about 2 1/4 teaspoons

6 1/4 cups all-purpose flour

2 teaspoons salt

3 cups warm water

In a large mixing bowl add the flour, salt and yeast. Using a whisk, mix to combine. (You can use a Kitchen Aid-type mixer with a paddle attachment, but this comes together so quickly, why bother?!)

Pour in the warm water and keep mixing until all the ingredients are incorporated and no loose flour remains. You should have a soft dough (which may stick to the side of the bowl a bit. No worries.) Cover the bowl tightly with plastic wrap and cover again with a tea towel. Let rise for 2-3 hours at room temperature.

About 30 minutes before you’re ready to bake, turn on your oven to 450 degrees and place two enamel cast iron pans on a middle rack. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create steam that will cause the crust to become crispy as it bakes. 

Once you’re ready to bake, sprinkle flour on your kitchen counter and dump the bread dough out onto it. Use a spatula to get it all out. Cut the dough in half. With floured hands, fold each half of the dough onto itself forming it into an oblong loaf. Do not knead the dough or handle it too much.  

Place each loaf of dough into your hot pans and cut slits in it using kitchen shears or a knife.

Bake the bread for about 45 minutes until golden brown all over and cooked through.

Maple Molasses Oatmeal Boule

Makes 2 loaves

5 teaspoons dry active yeast

2 cups warm water

1/3 cup molasses

1/2 cup pure maple syrup

1 tablespoon kosher salt

1 cup oatmeal (1 minute, 5 minute, or steel cut), ground in food processor

5 - 6 1/2 cups all-purpose flour

1 teaspoon canola oil 

In a large mixing bowl add yeast and warm water. Allow to sit for about 5 minutes until the yeast begins to bubble. Then add in the maple syrup, molasses and salt. Stir until well combined.

Using a wooden spoon, stir in ground oats and 4 cups of the flour. Your dough should be tacky and moist. Turn it out onto a well-floured surface and knead in remaining flour 1/2 cup at a time. Add just enough to keep the dough from sticking to your hands and work surface. Then knead until smooth, about 8 minutes.

Pour the oil into a large bowl and coat all sides. Place your dough into the bowl and cover the bowl tightly with plastic wrap and then with a tea towel. Allow to rise in a warm spot for 1 to 1 1/2 hours, until double in size. 

Punch down your dough and turn it out onto a lightly floured surface. Divide dough in half and shape each into round loaves. Place your rounds on a baking sheet lined with parchment or a silpat and cover with your tea towel for about 40 minutes. 

Preheat your oven to 425 degrees and put a second baking sheet on the bottom rack. Put a kettle on to boil with about 2 cups of water. 

Once the bread has completed its second rise and the oven is preheated, dust each loaf with flour and using a serrated knife slice 3 lines into the top of each round. Place your bread on the middle rack of the oven and pour your boiling water onto the second pan on the bottom to create steam. (Watch out, that steam will hit you right in the face!)

Bake for about 25 minutes or until the crust is brown and when the bottom of the loaf is tapped it sounds hollow.