Pan Baked Rustic Bread (Print Version)
# Ingredients:
01 -
1 ½ cups lukewarm water (around 110°F).
02 -
2 tablespoons natural honey.
03 -
2 ¼ teaspoons dried yeast granules.
04 -
2 tablespoons extra virgin olive oil.
05 -
3 ½ - 4 cups quality bread flour.
06 -
1 ½ teaspoons table salt.
# Instructions:
01 -
Combine lukewarm water, honey and dried yeast in your stand mixer bowl with the dough hook attached. Give it a quick stir and let it sit about 5-10 minutes until bubbly and smelling yeasty.
02 -
Pour in olive oil, salt and 2 ½ cups of your bread flour to the bubbly yeast mix. Start kneading on low, adding extra flour bit by bit (about ¼ cup at a time) until you get a nice smooth dough that doesn't stick to the bowl.
03 -
Keep the mixer running on low for 5 more minutes so your dough gets really smooth and stretchy.
04 -
Put a clean kitchen towel over the bowl and find a warm spot for it to sit. Let the dough puff up for about 30 minutes until it's twice as big.
05 -
Take the puffy dough and make it into a nice tight ball. Pop it into a 12-inch cast iron pan, cover it up, and let it rest another 30 minutes.
06 -
While waiting for that second rest to finish, move your oven rack to the lower middle spot and turn your oven on to 400°F (200°C).
07 -
Right before you bake it, take a sharp knife and make two cuts across the top and one long cut down the middle to give the bread room to expand.
08 -
Pop your bread in the oven for 12-20 minutes. Keep an eye on it as it turns golden brown. The color changes fast at the end, so don't walk away.
09 -
Want a softer crust? Grab some melted butter, brush it over your hot bread and sprinkle a tiny bit of sea salt on top for extra yumminess.
# Notes:
01 -
Don't worry if you lack a thermometer. The water should just feel warm on your wrist, similar to baby bath water. Too hot water will kill your yeast.
02 -
You can swap the olive oil for any plain cooking oil you've got in your pantry.
03 -
Regular all-purpose flour works fine if you can't find bread flour.
04 -
You really need that cast iron pan for the right crusty outside texture.
05 -
Adding butter at the end isn't necessary but makes for a nicer, softer outside crust.