Monday, May 17, 2010

Homemade Bread


This is a pretty quick bread! Since moving to Algeria my oven is remarkably smaller, doesn't have a reading for the temperature and is not very reliable.. it fluctuates in temperature throughout baking times and throughout the oven itself. So, for me, it must be done in two batches, however, if you reside in the States or have an imported stove you should cook both loaves together. As always you can cut this recipe in half, or double it and freeze a couple of loaves for tomorrow.

6 cups flour
2 tbs yeast
2 tbs sugar
1 tbs salt
2 cups very warm water
2 tbs oil, I love olive oil
dried herbs, rosemary from my sister in laws garden is what I used today

Preheat the oven to 400.

Combine the flour, yeast, and sugar in a large bowl, if kneading by hand.

Combine salt, olive oil and water in measuring cup and pour onto the flour.

Knead until a soft and smooth dough is achieved. To get a tight small crumb try to keep the dough slightly sticky, not wet, but like touching scotch tape.

Set aside, covered for twenty minutes. It will rise considerably.

Divide into two even portions, shape into boules and place on a cookie sheet several inches apart. 

Let them rest for ten minutes.

If your kitchen is warm, like mine, being in the desert and all, you will see that the loaves have risen again.
Slash the bread two or three times to allow for the steam to escape. I love using a very sharp knife, dough slashers are a complete waste of money!

Let them rest after slashing them for another ten minutes or so.
Add dry herbs and olive oil if you like.

Place the rack in the middle, put the bread there, and then place a pan of boiling water below the bread.
Cook until browned and when tapped sounds hollow.

Break open the bread and slather with butter and jam.


  1. Simple and easy bread!thnks for sharing...

  2. Masha`allah, it look delicious,.

  3. This looks YUMMY!

  4. Deeeeeeeeeeeeeeeelicious(:


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