I was specifically craving flatbread, liberally sprinkled with some flaky sea salt and rosemary. Cut in strips and dipped in olive oil with some fresh cracked pepper. And even though I ended up making a normal meat and veggie supper with a tasty cranberry horseradish sauce (and yes, that's sooo good... recipe soon)... it ended up becoming tomorrows lunch. Because, happily, the bread was my dinner.
|Nicely browned on top, a little puffy. Crispy on the outside and so deliciously chewy on the inside.|
3 1/2 c. all-purpose flour- or bread flour, if you can find it
2 tsp. sea salt
1 packet active dry yeast
1 1/2 tsp white sugar
2 Tbl olive oil
1 1/4 c. lukewarm water
1. Put the flour into a large bowl and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Sprinkle in the salt. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
2. Wash out your bowl, dry it and oil it lightly. Place the ball of dough in the bowl and turn to coat it with oil. Cover the bowl with a damp cloth and place in a warm room or an oven (not turned on) for about an hour. The dough will have doubled in size.
3. Now put the dough on a flour-dusted surface and gently deflate it with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using right away, simply pat out to the size of your bread pan or divide in half and roll out to cover two pans. You can also divide the dough into little balls to freeze back and save (a wonderful idea!).
4. With tips of fingers press down on dough. Sprinkle olive oil, rosemary and sea salt flakes on top and bake them in a very hot, preheated oven (turn your oven as high as it will go) for about 10 minutes until crisp and almost bubbly.
|This was my first loaf ever. In my old apartment too, so I've come a long way since then.|
3 c. all-purpose or bread flour, more for dusting
¼ tsp instant yeast
1¼ tsp salt
Cornmeal or wheat bran as needed
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.