10 Jan January and February 2014 Volume 2, Issue 1 | Bread Improved
How do you get the perfect crust and ensure your bread stays warm enough to give off that ever enticing aroma of freshly baked goodness? Check out the two items this month aimed at improving the way you make and serve bread…
For your rustic bread needs, look no further than our Brotforms: They work magic on the crust of your bread! Made from all natural hand woven cane, the bowls are designed to increase the crispiness of your crust while also imparting a unique and unforgettable spiral design.
For your heat retention needs, Frieling has a one-of-a-kind new item that uses Italian cherry pits to retain the heat coming from your delicious, hot creation. The Bread Bags, as Frieling likes to call them, are imported straight from Italy where they are hand sown to perfection. They come in 3 colors and are machine wash safe for easy clean up. Still using an old fashioned basket to transport your bread to the table? Step it up with these hot new items.
January 2014 – Rustic Bread with Parmesan, Garlic, and Thyme
Prep Time: 20 mins
Proof Time: 2 hours and 30 mins
Bake Time: 30 mins
- 1 1/2 Tbs instant yeast
- 1 Tbs salt
- 3 Cups warm water (110° F)
- 8 Cups all-purpose flour, plus more for dusting
- 1 Cup grated Parmesan cheese
- 2 Tbs powdered garlic
- 2 Tbs Thyme
- In a large bowl, mix yeast into water. Stir in flour and salt, mixing until there are no dry patches. Turn dough out onto a lightly floured surface. Knead the dough for 10 minutes. If dough begins to stick to your fingers or the surface, dust with more flour.
- Once kneaded, half the dough and place into two floured, oval Brotforms. Cover lightly with a kitchen towel and let the dough rise at room temperature until doubled in size, roughly 2 hours depending on room temperature.
- Turn the proofed dough back out onto the floured surface and gently knead in the parmesan, garlic and thyme.
- Place a broiler pan on the bottom rack of the oven. Place a baking stone on the middle rack and preheat oven to 450° F.
- Allow the dough to rest in the Brotforms for another 30 minutes to 1 hour while your oven preheats.
- After the rest period is up, turn your bread out and place onto a piece of parchment paper set on a pizza peel or a rimmed baking sheet turned upside down.
- Slash the top with a serrated or very sharp knife two times. Slide the dough (with the parchment paper) onto the baking stone. Pour one cup of hot water into the broiler pan and shut the oven quickly to trap the steam. Bake the bread until well browned, about 24-28 minutes. Cool completely.
Makes 2 loaves.
Recipe by: Brianna N. Eason