Thursday, October 13, 2016

A Quick and Crusty Loaf!

On this cloudy afternoon, a chilly wind is blowing, bringing with it a drizzle of rain.....not a great day to be outside. However, it does make a great day to bake! Tonight I'm planning soup and bread for supper - not my hubby's favorite meal, as he is a "meat-and-potatoes" kind of guy. However, when this type of weather hits, he has conceded to having this type of meal once a week. Knowing that he is not a soup fan, I'm not experimenting tonight with a new recipe - I'm serving one of his favorites, so there shouldn't be any complaints! Especially if I'm pairing it with this wonderful, airy, easy-to-make & bake bread! I served this bread for the first time last week when we were entertaining friends. Mike and Marge couldn't get enough of it!  Fortunately, there were a few slices left over for toast the next crispy and full of flavor! I'm confident you'll love it too! 

A Quick and Crusty Loaf!
1 ¼ tsp. Red Star Platinum Yeast
3 ½ Cups unbleached, all-purpose flour
1 ½ Cups warm water
1 Tbsp. honey
2 tsp. salt

Combine water and yeast in the EZ DOH bucket and stir to dissolve yeast. Add honey, flour and salt and EZ DOH-it for 2-3 minutes. The dough will be sticky and not very smooth. Remove the hook and cover the bucket. Let the dough rise until doubled.

Preheat your oven to 430. Flour your work surface well and scrape dough onto the work area. Using your hands or a bench knife, gently push/form the dough into a loaf (I made one loaf – the original recipe suggested making three smaller loaves…’s up to you J ) Spray a baking sheet with cooking spray and lightly sprinkle some flour on the sheet. Moving quickly, lift the loaf onto the baking sheet. Place the sheet into the preheated oven and bake for 20 minutes. Reduce the heat to 325 and bake an additional 10-15 minutes. Cool on a wire rack. Enjoy while warm! (This recipe makes amazing toast. Do be warned, though, it does not keep well- plan to use it up within a day or two)

Original recipe from  


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