Country Bread

soup and bread

Crusty on the outside and soft inside, this bread goes well with a steamy bowl of butternut squash soup or makes a delicious snack all on its own!

Adapted by: Owen Campbell

Ingredients

3 ½ cups of flour
¾ tsp yeast
1 ½ tsp salt
1 ½ cups warm water
½ tsp salt, za’atar spice or
1 tbsp parmesan cheese to top bread before baking

Directions

1) Place warm water in a bowl and add yeast, cover with a damp cloth and let sit for 5-10 minutes until foamy. In large bowl mix together salt and 3 cups of flour, add water and yeast mixture. Stir with a wooden spoon until a sticky ball of dough is made. Slowly add the leftover ½ cup of flour, mixing constantly until the dough holds together but is not sticky.

2) Knead dough for a few minutes then place in a clean bowl that has been lightly oiled. Cover with a tea towel and set somewhere warm (near a warm window or in the oven with just the light turned on works well). Let the dough rise for an hour.

3) After an hour take the bread out of the bowl and set on a floured surface. Punch the dough down and roll into a ball. Take a knife and cut shallow marks on the top of the dough (half a centimetre or less) and mist with water.

4) Sprinkle dough with salt, parmesan or za’atar spice or leave plain. Cover the dough again and preheat oven to 475°. If you have a Dutch oven place it in the oven and let heat for 20 minutes. Take Dutch oven out and place dough inside, cover with the lid and return it to the oven. Cook for 25 minutes and then remove the lid and bake for another 5 minutes. Let cool for 5 minutes.

Note! If you don’t have a Dutch oven, place the dough in a loaf pan or a cast iron pan, set the temperature to 400° and cook for 35 minutes on the bottom rack, let cool for 5 minutes and enjoy!

country bread baked

Download a printable PDF here

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