OK all you bread bakers, have I got a quick and easy bread recipe for you where the dough positively MUST SPEND THE NIGHT IN YOUR REFRIGERATOR! I know, gasp! Must be refrigerated? Well, OK, I confess I haven’t tried to let it rise the usual way – 60 to 90-minutes on the counter. But to develop the lovely flavor I obtained by refrigerating the dough, you just need to trust me and put the darn dough in your refrigerator and walk away until the next day. Which for many of us who entertain over 4 people on a regular basis, is a God send.
Because all that needs to be done on the day of the event is to take the formed dough out of the refrigerator. Then allow it sit for a while on your counter and contemplate its very existence. Then heat your oven, make a few slits on top of each loaf, and pop the loaves in the oven.
While the oven is doing the hard work of turning raw dough into a work of art, you can be preparing every other dish you plan to serve while totally stressed to the max. (No wait, that might not be your situation. You might be the kind of person who has everything under control.) (I hate you BTW if that’s the case. Just kidding!) (Well, kind of kidding!)
But for me, one less menu item to worry about (on the day guests will be in my home at any minute) is ONE LESS MENU ITEM TO WORRY ABOUT! (And yes, I am a charter member of the Department of Redundancy Department. And proud as punch to be one too!)
Anyway, I came up with this recipe the other day when in late afternoon I invited our dear friends Jim and Margo over for dinner the next evening. Without any kind of idea what I was going to serve these fine people, I figured a nice bread would surely come in handy at some point. So, to the kitchen I proceeded with nary a recipe in hand. I just kind of winged it as I proceeded, writing down the recipe as I went along. Which BTW, brings me to a very good point.
Always, always, always WRITE DOWN YOUR LIST OF INGREDIENTS AND HOW MUCH OF SAID INGREDIENT YOU USED AS YOU INVENT A NEW DISH. Because, if the dish turns out to be the best stew, soup, casserole, bread etc. etc. you ever made, you are going to hate yourself if you didn’t write down how you created this masterpiece. Believe me, when you go to replicate the dish 6 months later because your family has been begging you for months to make it again, and you don’t remember what you did, YOU ARE GOING TO FEEL QUITE THE FOOL FOR NOT LISTENING TO MY WARNING/ADVICE.
Well, I’ve taken up enough of your time today. And I have been rather snarky, which really is unusual for me. (Right, Patti!) Anyway, you know that I love you all and only want the best for each and every one of you. And sometimes tough love is what’s required. My job therefore is done for the day.
Peace and love to all.
1¾ c. warm water
1 T. granulated sugar
2½ tsp. instant yeast
2 tsp. kosher salt
2 T. extra virgin olive oil, plus more for oiling the dough
1 T. unsalted butter, room temp.
5 c. unbleached all-purpose flour
2 T. cornmeal
Combine warm water, sugar, and yeast. Allow to sit for 10 minutes until the yeast foams. Add salt, olive oil, butter, and 4 cups of flour. Knead in your stand mixer using the dough hook, adding more flour as necessary to make a smooth, silky dough.
Form into 2 rectangles and roll into long loaves. Place on a baking sheet that has been sprinkled with corn meal. Oil the tops and place plastic wrap on top. Refrigerate overnight.
Remove from refrigerator and allow to rise on your counter for 1½ to 2 hours.
Pre-heat your oven to 425-degrees with a pan of hot water on the bottom rack. Just before placing the loaves in your oven, make 4-5 slits on the top of each loaf.
Bake for about 20 minutes or until the internal temperature reaches at least 210-degrees.
Remove from oven and allow to cool completely before slicing. Serve as is or dipped in OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE or sliced and toasted for CROSTINI. (See how to make both below.)
OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE
¼ c. extra virgin olive oil
1 sm. garlic clove (finely minced)
¼ tsp. dried oregano (Mexican oregano preferably)
2-3 crushed red pepper flakes – more if you are so inclined
pinch of kosher salt
freshly ground black pepper
2-3 tsp. balsamic glaze or good balsamic vinegar
Whisk the olive oil, garlic, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper together in a small serving bowl. Let the mixture sit for a bit.
When ready to serve with Italian bread, drizzle 2 -3 teaspoons of balsamic glaze or balsamic vinegar over the olive oil mixture.
CROSTINI
Italian Bread
extra-virgin olive oil
flaky or fine sea salt, to taste
Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up.
Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.
Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, or until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.