Friday, February 3, 2012

Whole Foods Friday: Dipping Bread

This bread is the perfect accompaniment to the mussels and broth - it's got enough body to hold up to dipping without falling apart. Leftovers are great for crostini.

This is a two-day recipe, but it's very easy to make. Mix it one day, and shape and bake the next day.

Dipping Bread

1 1/4 cups lukewarm water
2 1/4 teaspoons instant yeast
1 cup semolina flour
2 cups (9 ounces) bread flour
1 teaspoon salt
2 tablespoons olive oil (plus more for drizzling)

Combine all the ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix well. It doesn't have to be kneaded until it's elastic - just until it is well combined. You can also mix the ingredients in a large bowl with a wooden spoon.

Drizzle a little more olive oil into a zip-top plastic bag. Transfer the dough to the bag, making sure the dough is coated with the oils so it doesn't stick to the bag. Seal the bag and refrigerate until the next day.

Remove the bag from the refrigerator and let it rest at room temperature for at least and hour - or up to two hours - to come to room temperature.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Flour your work surface and turn out the dough. Divide it into four equal pieces, and form each piece into a log about 2 inches in diameter.

Place the dough on the prepared baking sheet, seam side down, leaving room between the pieces for rising. Cover the dough with plastic wrap and set aside until doubled, about 30 minutes

Bake at 350 degrees until nicely browned, about 30 minutes.

Let the bread cool completely on a rack before slicing.

This has been submitted to Yeastspotting.
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