Prep Time: 5 minutes
Cook Time: 35 minutes
It’s been a while since I posted last. We ended up going to Honduras for vacation and things have been hectic since.
Our trip was great. Our family was a little stressed about our vegan lifestyle, but they all accommodated their menus so that we’d have options.
We ate all of the traditional Honduran foods: beans, corn, plantains, etc. We also had Arab food. There is a big Arab community in Honduras. We had hummus, baba ganoush, pita, and more.
We had a pasta day and my sister baked some bread for us. Oh! It was SO good! I knew I had to try it back home. So last week I went and got the ingredients, which was really easy. It was just flour, yeast, salt and water. My sister explained how she made it and I surprised my husband (and myself) with this delicious easy homemade artisan bread.
I will add some rosemary and maybe garlic to the next batch. Bread is so good. No wonder it’s been around for 30,000 years.
I always say it’s not bread that’s bad, it’s what you put on it: butter, cream cheese, meats, cheeses, mayo, etc. This bread is delicious by itself, and there's no need to add anything.
- 6 ½ cups all purpose flour (I used IMMACULATE organic)
- 3 cups lukewarm filtered water
- 1 tbsp. granulated yeast (I used 1 packet RED STAR Active Dry Yeast)
- 1 ½ tbsp.coarse kosher salt
*You'll need a all plastic food container with lid, and a wooden spoon.
1. Dump the water into a tall plastic food container.
2. Add the yeast and salt and stir.
3. Dump the flour and mix, using a tall wooden spoon.
4. With a wine bottle opener, open a tiny hole on the lid; for the gases from the yeast to escape.
5. Put the lid on the container and let the dough rest for two hours.
6. After the two hour rise, pre heat the oven to 450 degrees with a baking stone or cast iron skillet in the middle.
7. Dust the dough with some flour and cut it using kitchen scissors; forming four 1 lb. balls.
8. Place them in an aluminum pan and - using a bread knife, cut each loaf with ¼ in. slashes.
9. When the oven is ready, pour 1 cup of water into the cast iron skillet.
10. Slide the pan into the oven and bake for 30 minutes.
11. Allow the loaves to cool on a rack for at least 30 minutes.
I can't wait to try some fresh herbs next time and play with the shapes! I did 4 “boules” for this recipe- and might try a couple of baguettes and a few bread sticks next week. Serve it by itself, or top with tomatoes, fresh basil, crushed garlic, and olive oil.