There is nothing as beautiful as bread from the oven. There is something very ancient, earthy, and satisfying about looking at a golden crispy steaming loaf. Bread is sustaining, and using local and pure ingredients it can easily become a healthy family favorite. This recipe re-creates ancient bread ovens using conventional ovens. There is no recipe more versatile for uses or flours. Recipe here.
This recipe is my families absolute hands-down favorite. Highwood Crossing Farms Unbleached White Flour makes a perfect crumb every time, and before baking I lightly flour it with Highwood Crossing Farms Stone Ground Rye instead of wheat germ. The results are delicious.
This recipe is so simple a child could make it (if you helped them with the oven), making there"no knead" to every buy store bought bread again!
I first learned of this recipe from Mark Bittman. The link brings you to a 2 minute video that explains the whole recipe. Beware - It will change the way you look at your kitchen.
Everyone changes this recipe up a bit to use their favorite ingredients. I add a bit of olive oil to make the bread a bit heartier. A 1/4 cup will do.
For a flavorful loaf try adding a 1/4 cup of Twisted Pit Olive Oils. This makes for the most amazing bread that will leave any dinner guest asking for recipes as they leave.
Using ingredients from local farms and family operated farms I know that every loaf I make and share is a vote for slow food.
So, what are you waiting for - go make some bread!
