Easy Rustic Bread

Last night we hosted Poker Night. Good friends came over, and enjoyed some eats, and took our money. We had a good bit of fun and lots of laughs.

I put out a charcuterie, and also served some garlicky shrimp. The shrimp was accompanied by some of this easy, rustic bread that I threw together. I loved this bread so much, I thought I’d share the recipe here. Next time I bake it, I want to try it baked in a hot cast iron pot, because the crust will be crunchy and the center will be soft and spongy. However, it was perfect for sopping up the buttery juices from the shrimp just as the recipe it written below.

Easy Rustic Bread

Versatile and delicious!

This morning…the deliciousness continued. I made toast out of the left-over loaf, and it was sublime with the pan-fried eggs. Oh, and the loaf slices evenly and easily with a serrated knife.

Ingredients

  • 1-1/2 cups warm water

  • 1 tsp (1/2pkg) active dry yeast

  • 1 Tbsp sugar

  • 3 cups flour

  • 1-/1/2 tsp salt

INSTRUCTIONS

  • Mix water, yeast, and sugar in a large mixing bowl or stand mixer. Let sit for about 10 minutes until bubbly.

  • Add flour and salt. Mix until combined into a soft dough. (The dough should be slightly sticky to the touch, but not so that much comes off on your hands. If it’s too sticky to handle, add ¼ cup flour at a time.)

  • Cover loosely with plastic wrap and kitchen towel. Let rise for 3 hours

  • Preheat oven to 450°F and use a pizza stone or flipped-over cookie sheet and place it in the oven to heat up.

  • Once the oven is up to temp, place a loaf pan in the oven with about 2” of boiling water, on the bottom rack.

  • Sprinkle flour on the counter, turn out the dough, fold on itself, divide in half and form it into 2 balls. Don’t knead or handle it more than you need to. Add a little flour if it’s too sticky.

  • Cut an X shape on the top of the balls with a sharp knife.

  • Place on a lightly floured pan, then place on top of the hot pizza stone or cookie sheet.

  • Drizzle olive oil over the top and sprinkle with coarse sea salt.

  • Bake for about 25-30 minutes or until golden brown and cooked through.

Victoria QueenComment