Bread. One of the most fundamental yet soul satisfying foods known to man. Then why is it so darn intimidating?
Bread baking isn't something I do very often. It's not for the want of it, honestly who wouldn't want the warm scent of freshly-baked bread wafting through the house? It's the time it takes, the kneading and proofing and, quite frankly, the fear of failure. Bread baking is kind of scary isn't it? It only requires the most basic of ingredients: yeast, water, flour and salt, yet it can be so very fickle.
This flatbread is the perfect preamble to the wide world of bread baking. The method, ingredients and all around experience is simple and the results spectacular. It can be adapted to taste with the addition of chopped herbs or flavored olive oil and the final result is fabulous sandwiched with a few slices of cured meat. Nonetheless, I think it's best alone, perhaps with an extra drizzle of olive oil, allowing you to relish in the crunch of flaky sea salt permeating every bite.
1 1/4 cup warm water
1 1/4 teaspoon yeast
1 tablespoon granulated sugar
1 1/4 cups bread flour
2 1/2 cups all purpose flour
1 1/2 teaspoon salt
2 tablespoons olive oil
2 tsp maldon salt
In a mixing bowl, dissolve the yeast and sugar in warm water. Add the flours and kosher salt and mix with a dough hook on medium speed for 10 minutes until the dough is compact and smooth. Remove from the mixing bowl and knead on a lightly-floured counter top for a few minutes and shape into a ball. Transfer the ball into an oiled bowl, cover and rest for 1 1/2 hours in a warm spot. Place the dough ball on a lightly oiled sheet pan and spread dough to the ends, drizzle lightly with oil and cover loosely. Rest for 45 minutes.
Preheat oven to 400°F, sprinkle the dough with flaky sea salt.
Bake 25 minutes, until the bottom is lightly browned. Cut into desired shapes and sizes. Serve warm or at room temperature.
Related: How To Knead Bread Dough: The Video
(Images: Rebekah Peppler)
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This looks deceptively easy. Notice I said deceptively...
I've become a convert to bread making with the food processor. So far I've done pizza dough, white bread, and lemon sticky buns, and they've all come out great. It doesn't require the lengthy kneading, so things are that much quicker. Will definitely try this flatbread soon.
I'm sure you've said this before, but when you all list "yeast" as an ingredient, should we assume active dry? That might be the norm across the board but I just wanted to double check.
Kind of seems like pizza dough? Not that that's a bad thing. Some fresh rosemary mixed into the dough would make it even more delicious, I bet!
Am I a super-nerd if the first thing I thought of when I saw the picture was Lembas? (aka, Elvish bread from LOTR)
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=267358
The flavor would be even better if, after you mixed the dough, you let it do a long, cool rise in the refrigerator (for at least 24 hours). Of course, you would cut the yeast at least by half if using this method.
Also, I am a great fan of using fresh yeast, if you can get it.
To be clear... this makes a full sheet pan? As in, 18x26, and too big for most home ovens? Or does this make a half-sheet size (18x13)?
alphaville, tell me more because I hate that yeasty after taste. Also, where does one get wild yeast (not sourdogh)?
If this is a bread for beginners...then I'm wondering how we will know when the right texture has been reached during the kneading process since 'a few minutes' is giving-the-recipe-to-a-friend-over-the-phone kinda vague ie. not the level of professionalism I've come to expect from this website.
i love all homemade breads - banana bread is my favorite though!
@modified_tubesock: Re: fresh yeast isn't the same thing as wild yeast.
Fresh yeast is moist and is sold in small foiled wrapped blocks that are refrigerated. It is perishable, although when wrapped well, freezes well.
I live in Europe, and you can get small blocks of fresh yeast in any grocery store. I really love using it, and would never go back to dried yeast again.
If you live in the US, I suppose you could try a bakery shop; they may be willing to sell you some fresh yeast. As a last resort, you might be able to source some on-line, but I really don't have any other ideas about this. Sorry!
If you absolutely can't get it, I would suggest simply using much, much less dried yeast and letting the dough rise for a long time. You will not have that strong yeasty taste, if you do so. It will take longer for the dough to rise, but you will gain lots of flavor. It just takes a bit of planning (although not as much as for doing sourdough!).
I think most recipes use way too much yeast (like the one posted above -- I shudder to see 1 1/2 teaspoons!! --ugh!)
For 500 grams of flour (about 12 oz), I only use 4 grams of (fresh) yeast. I let it raise in the refrigerator overnight or longer, and this method allows the flavors of the bread to develop. If you do it like this, you will taste the difference -- complex flavors instead of the harsh, in-your-face taste of yeast.
My understanding about wild yeast is that it is present in the air. You can start a sponge with just flour and water and "catch" the yeast-- but this is essentially sourdough.
I am not at all conversant with this, however, although my project for the spring is to begin to experiment with a sourdough starter.
I hope this has been of some help.
I have a recipe for easy peasy Naan! http://www.onetribegourmet.com/2011/01/homemade-paneer-grilled-kabobs-in-moroccan-chermoula-sauce-served-with-homemade-naan/
Tried it last night, and it did not come ou that well fo me. Texture was lackluster, and it was tough, not light and airy. Threw it out. Even hubby's didn't want to salvage it, and he tries to salvage everything I ruin :)