There are just times when you want to build a quick and easy bread that tastes like it came from a bakery. Actually, for me, those times happen almost daily. I always want to not only eat great bread; I want to be able to serve it to my family and friends as well. And this my dear readers is a recipe for truly great bread. And ever so quick and easy to build.

The other evening I decided to fix a soup and bread dinner for our friends Mark and Vicki who are in the final stages of moving out of their old house and into a good friend’s cabin for about 3 weeks before their new home is ready for occupancy. So frazzled, tired, weary, distraught, disgusted, elated, stressed out, and every other universal emotion related to moving, I decided that what our dear friends really (insert your favorite expletive here) needed was some comfort food. And what is more comforting than a big old bowl of soup and freshly baked bread with tons of flavored butter to slather all over each piece. Drastic times call for drastic measures. And comfort food always helps. Well that and one (or two) of Mr. C’s adult beverages. They definitely help smooth out the road. (Wherever that road may lead!)

So along with this delicious bread, I served Italian Meatball Soup with Vegetables and Macaroni.

It’s really a stressful time right now. For everyone. Not just for people making huge changes in their life, like building and moving during the coronavirus! But also for those trying to make ends meet, make certain their family members stay healthy, and keep themselves available and approachable when maybe not always “feeling the love”. But we are cooks. And as cooks, we can prepare food that not only fuels the body, but feeds the soul as well. So this is the perfect time to prepare your family’s favorite dishes. Make popcorn every chance you get. Dunk apple slices in caramel sauce. Serve nachos for dinner. Whatever it takes to help your family feel connected to each other, appreciated, and loved.

And another great way to make sure this happens is to eat together. Sit around your dining room table and converse. Yes converse. (No electric gadgets allowed. This is sacred time!) It’s truly the best way I know of, to take the mental temperature of the people you hold most dear.

So bravo to each and every one of you for all the effort you expend for the benefit of all. As always, peace and love from our home to yours.

1 c. sourdough starter discard

2/3 c. slightly warm water

1½ tsp. active dry yeast

½ tsp. granulated sugar

1½ tsp. kosher salt

2½ c. bread flour, or more as needed

extra virgin olive oil

Combine the sourdough starter, water, yeast, sugar, and salt in the bowl of your stand mixer. Let sit for 5 minutes.

Add the flour and using your dough hook, knead dough until relatively smooth, about 6 minutes. (Most of the dough will form an irregular shaped ball around the bread hook. There should still be a bit that clings to the bottom of the bowl.)  

Pour a bit of olive oil in the bowl, and using your hands and a sturdy rubber spatula, roll the dough into a ball totally covered with oil. Cover with plastic wrap. Allow to rise at room temperature 1-2 hours, or until doubled in bulk. (Mine took one hour.)

Lightly flour a surface. Divide dough in thirds.  Shape into rough logs and allow to rest for 10 minutes. Prepare flat baking sheet by spraying with cooking spray and dusting with cornmeal. Or lightly spray a 15 x 13-inch 4 gutter baguette loaf pan and set it on a large baking sheet. (See picture of baguette pan under Thin Sourdough French Baguettes.)

Shape baguettes into long loaves.  Make shallow slashes with a lame or sharp knife.  Place on baking sheet or baguette pan and cover with greased plastic wrap. (Greased side down.)  Allow to rise 1 hour at room temperature.  

Bake in a pre-heated 450 degree oven for 15-20 minutes, or until a light golden brown and the internal temperature reaches 200 degrees. (I used the convection option on my oven for the first 10 minutes.)

Remove from oven and allow to cool completely before slicing. Great served with Herb and Garlic Butter. (See recipe below.)

HERB AND GARLIC BUTTER

½ c. (1 stick) unsalted butter, room temperature

1 tsp. granulated garlic

1 tsp. Italian seasoning

½ tsp. granulated onion

½ tsp. dried parsley

¼ tsp. kosher salt

freshly ground black pepper

pinch paprika

Moosh all the ingredients together in a small bowl. Serve with baguette slices.

Can also be used to make garlic bread.

Place the bread slices on a baking sheet and spread liberally with the butter mixture. Bake in a pre-heated 375 degree oven for 4-6 minutes or until the bread is crusty around the edges and the butter topping is very hot. Serve either piping hot or at room temperature.

The seasoned butter is also wonderful melted on a grilled steak or slathered on corn on the cob.

BTW – Speaking of corn on the cob. Perfectly cooked corn on the cob. Grilled is wonderful. But for quick, easy, and perfectly cooked corn – bring a pot of water to a boil. Add the ear(s) of corn, bring the water back to a boil, and cook for 3 minutes. Not less time, not more time. Three minutes. Remove from water and enjoy.