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This is a GREAT recipe to make bread bowls as well!!! Divide the dough into 4 or 5 smaller rounds, shape and bake!

Ingredients:

• 6-1/2 cups of wheat (We grind our own, so we add 2T of wheat gluten too) – plus a small amount of flour to dust bread board)
• 2 Tablespoon yeast
• 1 teaspoon Sugar
• 3 cups warm water (not boiling, but warm to touch) plus 4 more cups of water for the bottom of the oven in a metal pan to “steam while cooking
• 2 teaspoons salt (I only use pink Himalayan in my house)
• Optional toppings: see below

Directions

1. 1. In a glass bowl, add water, yeast and sugar and let sit for 5 minutes or until bubbly. (OR instead, use 1 cup sour dough starter instead of the yeast mixture plus 1-1/2 cup of water – Sourdough starter recipe here)
   2. In a larger bowl, stir together wheat (and wheat gluten if you are adding extra) and salt.
   3. Slowly stir in yeast mixture(or sour dough starter plus water) into flour with wooden spoon.
   4. Blend well until dough forms.
   5. Place dough ball in clean bowl.
   6. Cover with cloth and let rise on counter for 1 hour.
   7. Divide the dough in half and roll out to form either a boule shape (round) or a baguette  (long and skinny) and let rise again for 1 hour.
   8. Using your bread knife, make slices into the tops of the dough about 1/2 inch deep. (I have always done this… I think that it is just decorative.)
   9. (OPTIONAL – you can sprinkle with cheese or garlic, fresh or dried herbs before baking… (I have 3 kids who LOVE cheese and fresh jalapenos on their bread)
   10. Place dough in oven and pour 4 cups of water in a pan in the bottom of heated oven… this gives a crunchy outside layer.
   11. Bake at 400 degrees for 40 minutes.

I make the dough ahead of time and put in a super large container in my fridge.  I actually triple this recipe and take out enough over the week to make bread daily.

Print Recipe

Boule Bread

Course: Side Dish

Keyword: bread,, easy

Author: Kris Mazy – www.krisandlarry.com

Ingredients

• 6-1/2 cups of wheat We grind our own, so we add 2T of wheat gluten too – plus a small amount of flour to dust bread board)
• 2 Tablespoon yeast
• 1 teaspoon Sugar
• 3 cups warm water not boiling, but warm to touch plus 4 more cups of water for the bottom of the oven in a metal pan to “steam while cooking
• 2 teaspoons salt I only use pink Himalayan in my house
• Optional toppings: see below

Instructions

• In a glass bowl, add water, yeast and sugar and let sit for 5 minutes or until bubbly. (OR instead, use 1 cup sour dough starter instead of the yeast mixture plus 1-1/2 cup of water – Sourdough starter recipe here)
• In a larger bowl, stir together wheat (and wheat gluten if you are adding extra) and salt.
• Slowly stir in yeast mixture(or sour dough starter plus water) into flour with wooden spoon.
• Blend well until dough forms.
• Place dough ball in clean bowl.
• Cover with cloth and let rise on counter for 1 hour.
• Divide the dough in half and roll out to form either a boule shape (round) or a baguette  (long and skinny) and let rise again for 1 hour.
• Using your bread knife, make slices into the tops of the dough about 1/2 inch deep. (I have always done this… I think that it is just decorative.)
• (OPTIONAL – you can sprinkle with cheese or garlic, fresh or dried herbs before baking… (I have 3 kids who LOVE cheese and fresh jalapenos on their bread)
• Place dough in oven and pour 4 cups of water in a pan in the bottom of heated oven… this gives a crunchy outside layer.
• Bake at 400 degrees for 40 minutes.