This recipe is from my mother’s kitchen.  I love the soft chewy inside and crusty outside of this bread!  It’s a perfect companion for many meals including soups and Italian dishes.  Sometimes I like to replace one or two cups of all-purpose flour for a cup(s) of barley flour, giving it a lighter texture and flavor.  You can make it anyway you want, but I recommend at least using half the amount of flour called for as all-purpose flour for rising purposes.

Recipe

makes 2 loaves

2 1/2 cups warm water

1 tbsp. active yeast

2 tbsp. olive oil

2 tbsp. sugar

1 tbsp. sea salt

6 cups flour

In an electric bowl fitted with a paddle attachment mix together the water, yeast, oil, sugar and salt.  Allow yeast to dissolve.  Add 2 cups flour and mix together.  Switch to a bread dough hook and add the remaining flour.  Let rest for 10 minutes.  Stir down and repeat 4 more times.  This process of rising and stirring builds gluten and gives the bread great texture!  Divide dough into two equal parts and roll out onto an oiled surface into 9×12 rectangular shapes.  Roll into a log, pinching the edge and sides down to seal.  Let rise until doubled.  Just before baking cut slits into the top of each loaf and brush with melted butter.  Bake at 400 degrees for 20-25 minutes.  Let cool slightly and serve.

Emily Saddler

Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “Sage and Sourdough Wellness and Herbs” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.