We are getting spoiled with some amazing recipes these week that come to you via my Uncle Harlan, made famous on this blog for his Simple Rustic Sesame Crackers, Liptauer Spread and Buttermilk Scone recipes.
This recipe transforms into all sorts of scrumptious variations with the addition of herbs, spices, cheeses or chopped olives (our favorite)! My mind is swirling with all the possibilities from the addition of Fresh Rosemary and Garlic to Basil Olive Parmesan!
The lovely Miss Mara stepped in and offered to try out Uncle Harlan's recipe for me and I must say, it was quite the hit with the family. The evening coincided with my dad's 75th birthday so we were able to bring Mara's bread to the celebration to share with the family.
The recipe was created for the novice cook/baker via Harlan's numerous revisions, tweaks and adjustments. Mara wanted to add that the recipe is super easy to make but to be patient when waiting for the yeast to get foamy. She also agreed that seasonings and a sprinkling of kosher salt make it even better.
I absolutely love recipes that I can prepare in advance and freeze for chaotic weeks or that I can double and store stocked in my freezer for days when time is limited. This recipe from Harlan is one of those treasures that can be stashed away and even repurposed for pizza crust!
Simple Rustic Bread
Recipe from Uncle Harlan Attfield
Ingredients:
1 packet (2 1/4 teaspoons) active dry yeast (Harlan notes: you can use instant or fresh but some adjustments need to be made: http://thefreshloaf.com/faqs/baking/yeast
1/2 tsp granulated sugar (Food for the yeast, if you have it.)
1 1/2 cups 110 degree F water (Warm to the touch, by all means never hot.)
3 1/2 cups all-purpose flour (Leveled with the back of a knife)
1 tsp salt (Any salt will do but a fine grain salt mixes more evenly here.)
Instructions:
1. Dissolve yeast and sugar in water; allow to rest 8 minutes. (The yeast will bubble and foam and smells great! If the yeast didn't foam after 15 minutes, the water was too hot or too cold or the yeast was too old or dead.)
2. In separate bowl, combine flour and salt. (When asked to combine dry ingredients I always use a wire whisk as it takes the place of sifting.)
3. Pour yeast mixture over flour mixture after it has rested and bubbled and mix well with a heavy spoon. (The dough doesn't stick as much to a stiff silicone spatula.)
4. Turn dough onto a floured surface. (Have extra flour on hand for the next step.)
5. Knead, at least 2 minutes. (Applying pressure with the heel of your hand, press, fold and stretch; adding flour to kneading surface until dough is no longer sticky. This is when you can apply your muscles and enjoy one of the best parts of bread making.)
6. Place in greased bowl. (I use olive oil.) and cover with a warm, damp cloth to let rise 45-60 minutes or until at least double in size.
7. Punch down and shape as you like. (Long and slender or round are the easiest although Mara shaped hers into a flat round pizza crust version.)
8. Let rise uncovered for 30-45 minutes on a lightly greased baking sheet or a baking stone (no knead to grease if using a stone.) During this time, preheat your oven to 425 degrees F.
9. Bake for 30-45 minutes depending on the shape, until the bread sounds hollow when thumped on its bum (bottom).
10. Let cool on wire rack before serving. (About 60-90 minutes should work. Harlan shares that this makes great toast.)
Variations: You can add herbs, spices and other good things to this recipe, like cheese. Consider this a blank page and write on it to your heart's content.
Freezing: Roll dough in a ball and place in a plastic freezer bag; allow a little extra room, as the dough will rise a bit before it freezes completely. Thaw in refrigerator completely before using. At this stage, it is best for pizza.
