Sloan and Stella requested garlic bread to go with spaghetti and meatballs, and I can’t blame them. With no intentions of running to town, I looked up a recipe for a quick, easy yeast bread that didn’t require over night resting and this one was just perfect.
This one recipe makes two loaves, enjoy one for dinner tonight and treat someone to the other!
1 tablespoon active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups warm water not over 110°F
5 1/2 to 6 cups All-Purpose Flour
cornmeal or flour for dusting
In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don’t give up!)
Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray. Knead the dough again for 2 to 3 minutes.
Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Lightly slash the tops of the loaves 3 or more times diagonally and lightly brush or spray them with cold water.
Place an aluminum roasting pan on the bottom of the oven. Fill 1″ deep with boiling water. Slide loaves onto baking stone* in a cold oven. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.
For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.
* If you don’t have a baking stone, you are welcome to try using a flat cookie sheet. Please note your bread will not have as nice of a crisp crust.
Any project is better when you’ve got Stella helping!
A nice crumb, and not too crusty, this bread is ideal for when you haven’t planned it out early in the day or with sourdough, the day before!
Toasted up, Sloan thought it was delicious dipped in her soft boiled eggs the next morning.
I found this on a site called gatherforbread.com and it fit the bill perfectly for deciding I wanted a French style bread the same day I needed it! No overnight resting and so quick and easy to make, the results made it seem like I had worked a lot harder! While not a true French or Italian loaf, it is similar and we thought it was just as good for toasting the next day.