Crusty Peasant Bread
We've all been at home together for quite some time now, settling into a new normal for just a while. No doubt, there have been some boring times. We've got a few different types of recipes to help pass the time. Discover "Cooking with Annie" with us while she goes through the process of making some tasty looking bread!
1 1/2 tablespoons instant yeast 2 teaspoons table salt 5 cups all-purpose flour 2 cups warm water 2 tablespoons extra virgin olive oil cornmeal for dusting
Directions: Turning Method (as shown in the video) Combine the yeast, salt, and flour in a large bowl. Stir in all the remaining ingredients, reserving 1/4 cup water. Mix thoroughly and add the reserved water if needed. Turn the dough 10 to 15 times, cover with plastic wrap, and set aside for 5 to 10 minutes. Repeat 3 to 4 more times, cover with plastic wrap, and set aside in a warm, draft-free place to rise for 1 hour or until doubled. Kneading Method Combine the yeast, salt, and flour in a large bowl. Stir in all the remaining ingredients, reserving 1/4 cup water. Mix thoroughly and add the reserved water if needed. Knead for 5 to 10 minutes or until smooth. Transfer the dough to a lightly oiled bowl, cover, and set aside in a warm, draft-free place to rise for 1 hour or until doubled. Preheat oven to 400°F. Turn the dough out onto a floured surface, divide the dough into the number of loaves you plan to make, and shape them into French-style loaves. Dust a baking sheet with corn meal and place the loaves onto the sheet. Cover and allow to rise again. When the loaves have nearly doubled, make three diagonal slashes on each loaf with a very sharp knife. Place the pans in the oven, throw a cup of water over hot stones set in a pan in the bottom of the oven to generate steam and quickly close the oven door. Bake for 30 to 40 minutes or until an internal-read thermometer registers 190°F. Makes 2 large or 4 small loaves Variations Caramelized Onion Bread – When shaping the dough, divide and shape the dough into 4 rectangles. Add 1 cup of caramelized onion to the surface of each rectangle and roll up into a log. Pinch the ends and place onto a baking sheet. Rise and bake as above. Roasted Red Pepper and Rosemary Bread – Add 2 cups roasted red peppers and 2 tablespoons minced fresh rosemary to the dough. Kalamata Olive and Roasted Garlic – Add 1 1/2 cups pitted Kalamata olives and 1/2 cup roasted garlic cloves to the dough.
*recipe courtesy of Cooking with Annie, https://www.athomeatsea.com/