The ink is dry on the closing paperwork for your new house. You’ve unpacked the last box. Or maybe you haven’t. But Thanksgiving is next week, and you’re planning on entertaining, and you want to see what your new kitchen can do.
You remember the amazing aroma of fresh baked goods when you walked the house during its open house event. You want that crusty, rising fresh bread smell to permeate the household as your guests arrive.
With just five ingredients, you can have a bread boule that will compliment your Thanksgiving. Your friends will want to know two things. Who help you buy this house? And can I get this bread recipe?!
Amazing bread is a must with a Thanksgiving feast. Butter it. Serve it with your dipping appetizers. And maybe you like a simple olive oil and herbs dip to let the bread soak up. Or, if you’re like me and love the TV series FRIENDS, you need the moist maker for your leftover Thanksgiving sandwich.
For planning purposes, this recipe should take just about 3 hours, and allowing the bread to cool before cutting into it, add another hour. 4 hours before should give you plenty of time to prepare this bread boule.
It is also important to note that using a scale is the best way to get the right ratio of ingredients below for a light, airy bread. But if you do not have a scale, you can use the volume conversion measurements that will be in parenthesis of the recipe.
Unbleached, all-purpose flour 565 grams (2 3/8 cups)
Fine salt 12 grams (1 tbsp)
Water 430 grams (1 ¾ cups)
Dry active yeast 1 package or 2 grams (2 ¼ tsp)
Granulated sugar (table sugar) a pinch
1. Place the water in a bowl or measuring cup and weigh on scale, 430 grams. The water needs to be warm. If it is cool tap water, microwave for no more than 10-15 seconds.
2. Add the yeast and the pinch of sugar to the warm water. Cover with a clean kitchen towel (or any clean towel). Set timer for 5 minutes to allow the yeast to activate.
3. In a separate bowl from the water, add the flour and salt. Use a whisk or spoon to incorporate the salt evenly in the flour.
4. Add the water/yeast mixture into your stand mixing bowl. Add a little bit of the flour.
5. Using the dough hook, begin mixing on the lowest speed setting. As the flour mixes with the water, add more flour in increments until all of the flour is in the mixer.
6. Mix at a speed one notch higher than the lowest setting for 7-9 minutes. The dough should pull away from the bowl and form a ball. If it is too crumbly and isn’t forming a dough ball, sprinkle in a little bit of water until it does.
7. Once the time has passed and you have your dough ball, cover the mixing bowl with the dough with your clean kitchen towel. Allow to proof/rest for 1 hour and 15 minutes.
8. Remove the kitchen towel and punch the dough down with your fist. Remove from the bowl and shape on your counter into a wide round dough ball. Cover with a clean kitchen towel. Allow to proof 45 minutes.
9. While the dough is in its last 45 minutes, preheat your oven to 475ºf.
10. Using a roast pan or dutch oven, place the proofed dough in it, dust with flour, and score with a razor or sharp knife. Use the roasting pan or Dutch oven cover.
11. Bake covered for 21 minutes.
12. Reduce heat to 450ºf, remove the cover and allow bread to bake for another 12 minutes uncovered.
13. Remove from the oven and set on the cooling rack. Allow bread to cool completely before
cutting into it. Resist the temptation!
John Sallman owns and is the broker at Salt and Light Realty in Niceville.
John has years of experience in the Niceville real estate market and is ready to help you with your buying, selling, renting or investment property needs.
He’s also a world-class chef with multiple awards for his culinary creations.
When he is not cooking or selling real estate he is hanging out with his family and friends – or talking about Honda Preludes.