Happy Thursday!
It’s been a minute since I shared a “Salt”: I have been cooking every night, but it’s been a month of repeat, comfort, dishes. But, that all changed last week when I decided to roll with the trends and make my first-ever homemade bread!
Look, I missed the train in 2020, okay? While y’all were making sourdough I was trying to make it through the day, so while I had made homemade pasta before, I never made homemade bread until last week. When I think about this fact, it’s crazy because my favorite chef in the world is Nancy Silverton: the bread queen. You’d think I would have tried to emulate her slow life and gather together, lifestyle sooner.
Well, friends. After making this bread, I have a feeling I will be kneading this type of therapy in my life more frequently.
Alright, now that I’ve gotten a few buns… I mean, puns, out of the way, let’s dive into the recipe.
WHAT YOU’LL NEED:
1 Packet of instant yeast
2 cups of warm water
3 TBSP of brown sugar
4 Cups of Flour (I used all-purpose, but I know there are so many varietals)
2 TBSP of Truffle Oil (or, olive oil)
A handful of fresh basil leaves & 2-3 sprigs of rosemary
3 TBSP of red pepper flakes
PUT IT ALL TOGETHER:
First things first, put your packet of instant yeast in warm water and let it sit for about 45 minutes.
While that’s sitting, chop up your basil, rosemary and put it in your kitchen aid mixer bowl. (I’m not sure if it’s wrong to assume you have one, but if you don’t just do it the ole fashion way, right?)
Sift together your flour, and brown sugar, then add in your chopped-up basil and red pepper flakes. Note: I do not add salt to the mix because salt eats yeast, and you want your dough to rise. Then, stir your yeast mix and add it into the mix. On a low speed, let the dough mix for 5-7 minutes.
Once it forms a ball in the bowl, wet your hands, grab your dough ball, put a little olive oil on your surface, and begin kneading the dough. Yes, you read that right. I am telling you to wet your hands and not flour your surface. It takes a minute for flour to absorb water, and you don’t want to add flour during this process. Resist the urge, and embrace the sticky. (This feels like an innuendo…)
To knead, you must understand gluten. Kneading allows the protein in the flour to create a gluten network, and this happens all on its’ own. To start, use the palm of your hand to roll the dough. Then, using the heel of your palm, push the dough forward, and using your fingertips, fold the dough back. Continue this process until your dough is smooth. To test it, grab a little piece, and stretch it. If it doesn’t break, your gluten network is strong.
Once finished, plop your dough in a bowl, cover it, and allow it to rise at room temperature for 3-4 hours. The longer, the better. (You can also refrigerate it for up to 3 days- the choice is yours, friends)
When you’re ready to enjoy, preheat your oven to 425, sprinkle a little sea salt on the top of your dough, drizzle a little truffle oil or olive oil on top, and bake for 25-30 minutes.
I served mine with a tomato, basil, and parmesan mix, but it was delicious as a stand-alone.
Bon Appetit you mini chef, you.
This is the first Salt, with Soul written from my grandfather’s desk! While we’ve had the desk in our home since January, the office never felt like a place I could work… and, ironically it wasn’t a place Dan felt he could work, either. So, we moved my grandfather’s desk up to a book nook and we are re-doing the office. I am just obsessed with the space now, and I cannot wait to write more up here.
In keeping on brand, making this bread inspired the below design and while the shop is a little bit of a transitional mess right now (I really had no idea what I was doing, but that’s the fun in life, right? Just push forward, try and pivot… and then fix your mess) this comfy unisex sweatshirt is available here.
As always, I’m grateful you’re here. We’ll see you Monday for a little bit of Soul.