Easy to make, hard to mess up. This is a nice simple bread that goes with anything and makes a nice addition to any meal.
As you can see from above, I’m far from perfecting the art of bread making. It ain’t pretty to look at, but what it lacks in the aesthetics department is made up for when it hits the mouth. For a beginner, bread making is a lot like your hair in that you have your good days, then your bad. Some days your loaves won’t rise, or they do rise, but they collapse, or they just burn up and end up like a charred rock. Other days you’ll have a real winner, perfect in every way. The key is to have fun and don’t get discouraged. I would recommend King Arthur Flour as a great resource for anyone really interested in getting the science down.
Someday I’ll master the perfect loaf. But that’s one of the best parts about making bread. Even if you manage to screw it up it usually tastes just fine. And the basic ingredients aren’t at all expensive. So if you are feeling adventurous, try your own.
Ingredients
- 1 1/2 cups water
- 1 1/4 oz yeast packet
- honey
- sugar
- flour
- olive oil
- other seasonings optional*
Instructions
- 1. Combine warm water (~105 degrees), yeast, 1 tsp sugar, and 1/4 tsp of honey. Let sit for 10 minutes.
- 2. Grease a bowl with some olive oil and add 4 cups of flour. Feel free to add any seasonings. I added 1 1/2 tsp of garlic powder and 1/2 tsp of paprika, and 1 tbsp of basil.
- 3. After the 10 minutes are up, add the yeast to the flour and mix. If you have a fancy mixer, even better! Not only are you rich, but this will be a lot quicker! Once it’s been thoroughly mixed – the flour has formed a nice little ball – cover with plastic wrap and let it sit for two hours.
- 4. Just before the two hours are up, preheat the oven to 420 degrees.
- 5. At the two hour mark unseal the dough, re-season if you want. I added 2 tsp of salt and a 1/5 tsp of olive oil.
- 6. Take the dough and form two separate pieces. Knead the pieces down really well. Really, really well.
- 7. Roll them out into two long rolls and coat with some more olive oil.
- 8. Place them on non stick baking sheet, or a rack, and let the bake for 15~20 minutes.
Notes
The more time spent mixing the dough and kneading it out, the softer it will be.
It can be served in a lot of ways. I’m an ever loving fan of cheese and meat platters, so I had it with a little impromptu one. Feel free to use wherever bread is needed.
It also goes great as a snack by itself with a little olive oil/vinegar dipping sauce.
Also, maybe use a knife when cutting it. I just tore mine apart like a caveman.