The perfect crusty bread to use to dip in Olympic Olive Oil, enjoy with olives and feta, or olive-oil-drizzle and fry
This is one of my favourite, simple bread recipes. My kids love it, and nothing goes better with Olympic Olive Oil than fresh bread. This bread isn't a traditional Greek village recipe, but you'll hardly know the difference when you're dunking the crust into the bottom of the salad bowl to scoop up the olive oil mixed with oregano and feta.
Probably the best partner for olive oil is fresh, crusty bread
I found this recipe once and I've adjusted some of the methods and measurements to make it just how my family likes it. Feel free to use this and experiment! When I say there is no kneading required, I mean it. All you need it a little patience because you'll let this sit for 6-12 hours (depending how warm the resting location is). Lately, I've been proofing the bread which speeds up the process s little. Use your dutch oven pot - it holds the heat in very well. Once ready, let it sit for 20 mins to cool off, cut in to it and enjoy! Aside from fresh bread, one of my kids' favourite olive oil recipes if when I fry up a slice or two with a generous dripping of olive oil and some coarse salt. Try it - you'll love it.
Rustic, no-knead bread
Ingredients
Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:
1½ cup really warm water
½ tsp yeast
3 cups flour
1½ tsp salt
Directions
Put water and yeast in a bowl, drizzle a little honey and mix. The yeast won't activate like other breads you've made.
Add flour and salt
Get a large wooden spoon and mix. It will look very shaggy and messy. Trust me. It is supposed to look like this. Cover with plastic wrap and set aside.
4. If proofing, 6-8 hours will do. If not, keep closer to 10-12. Dough should double in size
5. Once time has passed, remove from bowl onto a floured surface and cover with plastic wrap for additional 30 mins.
6. Put lid on pot and place into the oven. Preheat oven with to 450F
7. After 30 mins resting, put the dough into the hot pot, cover, and back with like on for 30 mins. Remove lid and cook for an additional 15 minutes.
8. Remove and let it cool. Enjoy!
Comments