The beauty of this blend is it not only creates an authentic boule (the traditional name for French bread shaped in a ball), but it also needs no electric mixer. Simply stir together, cover, and set aside to rise. Mixture can be punched down several times and left covered in a warm place for a couple of days or more. Or cover and refrigerate until ready to rise in a warm place. It’s foolproof!
Mix it up a little. With the increased grain varietals out there, substitute with a little einkhorn or farro flour. Start with 1/2 to 3/4 cup (125 to 180 mL). It’s all about adjusting your expectations from what you are most familiar with.
Store bread at room temperature in paper bag overwrapped in plastic for a couple of days. Or, for longer storage, freeze for up to a month. Remove from freezer and thaw before serving. Crisp up in 350 F (180 C) oven.
In large bowl, combine flour, herbs or Parmesan (if using), sugar, salt, and yeast. Stir to blend. Slowly stir in water until blended. Mixture will be very sticky. Generously coat large bowl with oil, such as olive or coconut, and transfer dough to greased bowl. Seal tightly with greased plastic wrap. Set aside in warm place to rest for 10 hours or overnight, until itu2019s tripled in bulk. If in a time crunch, dough can be punched down several times and refrigerated. Bring to room temperature before continuing.
Lightly dust counter with extra flour. With wooden spoon, stir dough, then turn out onto floured surface. Gently form into a ball. Dough will be quite loose and shaggy. Very generously dust fine-weave dish towel or large piece of pastry linen with flour. Transfer dough into centre and gently fold fabric to encase dough. Set aside to slightly rise for 1 1/2 hours.
An hour before ready to bake, preheat oven to 425 F (220 C). Place Dutch oven or cast iron pan without lid in oven to preheat for at least 40 minutes before bread is ready to be baked.
When dough has risen, unfold from fabric. You may need to use a silicone scraper to peel from fabric. Scatter cornmeal into preheated Dutch oven and gently roll dough from fabric into very hot pan. Lightly dust top of dough with flour and cover with lid from Dutch oven or cast iron pan to tightly seal.
Bake bread in covered dish for 30 minutes. Remove lid and bake for 15 to 20 more minutes, until crust is nice and golden and bread sounds hollow when tapped. Remove pan from oven and immediately transfer bread to wire rack to cool.
Serve cut into thick slices with slices of grilled chicken, flavoured mayonnaise, and crisp lettuce. Alternatively, cut into chunks and serve for dipping into a cozy winter soup. Delicious toasted.
This recipe is part of the New Breads collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.