I have found the best bread recipe. I’ve been trying my hand at baking bread for the past year, each time trying a different recipe in the hopes that I will one day find the recipe that has the perfect texture and taste with the least amount of work required. Today, I have found that recipe, courtesy of my good friends Susan and Sam. It requires no bread machine, proofing drawer, or fancy flours. What it does take is time, but for most of that time you’re not actually doing anything! You’re just letting the yeast work its magic. So start this recipe in the morning before work and you can have freshly baked bread for dinner.
Easy Italian Boule Bread
Makes one 8-inch boule
Prep time: 5 minutes plus 7 hours rising
Cook time: 35 minutes
Ingredients
¾ teaspoons yeast (instant and traditional works here, just use the directions on the package to activate it properly)
¼ teaspoon honey or sugar
3 cups (360 grams) of all-purpose flour*
2 ½ teaspoons kosher salt
2 ½ teaspoons Italian seasoning
1.5 cups warm (115°Fahrenheit) water
*I used 2 cups of whole wheat flour and 1 cup of all-purpose, but you can change this ratio to suit your tastes
Directions
1. Activate the yeast in a small bowl with 3 tablespoons of the warm water and the honey or sugar. Let the yeast stand for a few minutes to allow it to start proofing (it’ll bubble).
2. While the yeast is proofing, mix together the flour, salt, and seasoning in a large bowl.
3. After 5 minutes, make a well in the flour and add the yeast mixture, followed by the rest of the hot water.
4. Mix with a stand mixer or a spoon until the dough comes together. It will be slightly wet and sticky.
5. Cover the dough with oiled plastic wrap or a warm damp towel.
6. Let it rise for about 6 hours. If your kitchen is particularly hot, you may need to let it rise for less time, so keep an eye on it. If the dough starts to deflate, stop the rising.
7. Turn the dough out onto a floured surface, sprinkle flour on top of the dough, and knead it around a few times. Form it into a loaf by tucking the sides underneath the center until it’s smooth.
8. Cover the loaf with a dish towel and let it rise for another hour.
9. 30 minutes into the hour, put a dutch oven or casserole dish into the oven and preheat to 450°Fahrenheit.
10. After another 30 minutes have passed (the dough has risen for a full hour) make a slash or two on the top of the bread and transfer it to the hot dutch oven (be careful not to burn yourself!)
11. Bake for 35 minutes, until the top is golden and the bread sounds hollow when tapped.
12. Remove to a cooling rack, slice, and enjoy!
