Rustic Country Bread
My husband had a favorite sandwich shop that closed and the bread for the sandwiches was a sourdough type with a great texture. After much experimentation, I have come close to duplicating the bread's taste and texture. You can easily halve this recipe for only one loaf.—
Total TimePrep: 20 min. + rising Bake: 20 min.
Makes1 loaf (8 wedges)
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 teaspoons sugar
- 1 cup warm water (110° to 115°)
- 1 teaspoon salt
- 1 teaspoon balsamic vinegar
- 2 cups all-purpose flour
- 1 tablespoon olive oil
- Additional water
- In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add salt, vinegar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Do not knead. Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 50 minutes.
- Stir dough down. Transfer to a greased 9-in. pie plate. Cover and let rise in a warm place until doubled, about 35 minutes.
- Preheat oven to 425°. Brush with oil. Bake 10 minutes. Reduce heat to 375°; bake 10-15 minutes longer or until golden brown, spritzing twice with additional water.
Nutrition Facts1 wedge: 135 calories, 2g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 4g protein.
Originally published as Rustic Country Bread in Taste of Home Christmas Annual 2012
Follow along as we show you how to make these fantastic recipes from our archive.