This is super yummy. We would eat it with everything if we could. The aroma is lovely too. This recipe will make 4 1-pound loaves. The recipe is easily doubled or halved. Once it is made and put in the fridge it is good up to 14 days. Makes it easy to just pull off a hunk and bake it anytime.
3 Cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher or other corse salt
6 1/2 cups unsifted, unbleached, all purpose white flour, measured with the scoop and sweep method.
cornmeal for cooking pan
Mix the water, yeast and salt in a bowl (this is when I add herbs de province 2 tablespoons worth, this is totally optional, but well worth it!).
Then mix in flour. Stir until all ingredients are wet...DO NOT KNEAD!!!
Put a lid on the bowl, let rise for 2 hours. Your bread is ready for cooking or refrigeration.
It is easier to handle in refrigerated for a time.
Cut off a hunk and let it rest for 20 minutes. Preheat oven to 450. Out a pan in to get warm while the oven is heating. Transfer dough onto warm (or rather HOT) pan. Cook for 30 minutes... Once you get it out, brush olive oil over the top.
Let cool and then eat it up. Here are videos because sometimes it is easier to see what it is suppose to look like. I am not a very video oriented person...so ignore the person in the video and watch how it is made.
ENJOY!!!!
3 Cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher or other corse salt
6 1/2 cups unsifted, unbleached, all purpose white flour, measured with the scoop and sweep method.
cornmeal for cooking pan
Mix the water, yeast and salt in a bowl (this is when I add herbs de province 2 tablespoons worth, this is totally optional, but well worth it!).
Then mix in flour. Stir until all ingredients are wet...DO NOT KNEAD!!!
Put a lid on the bowl, let rise for 2 hours. Your bread is ready for cooking or refrigeration.
It is easier to handle in refrigerated for a time.
Cut off a hunk and let it rest for 20 minutes. Preheat oven to 450. Out a pan in to get warm while the oven is heating. Transfer dough onto warm (or rather HOT) pan. Cook for 30 minutes... Once you get it out, brush olive oil over the top.
Let cool and then eat it up. Here are videos because sometimes it is easier to see what it is suppose to look like. I am not a very video oriented person...so ignore the person in the video and watch how it is made.
ENJOY!!!!
The first video is mixing the ingredients.
The second video is after the flour is made and the consistency that the dough should be.
The third video is after it is risen and refrigerates...cutting into it.
If there are any questions please let me know and I will try my dangdest to answer them. Just remember, this is one of our favorites, and I am not promising anything to you if you try it.
If there are any questions please let me know and I will try my dangdest to answer them. Just remember, this is one of our favorites, and I am not promising anything to you if you try it.
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