Recipe originally posted: November 14, 2012
New Thoughts
This is my go-to recipe when I want to make my own bread. It’s easy and fuss-free and can accommodate a seemingly infinite number of flavor combinations.
Now I remember how obsessed I was with croque madame sandwiches a couple of years back. There are worse things to be fixated upon for sure!
You can really use this bread for anything, and it’s really amazing as soon as it comes out of the oven. I can’t tell you how much of this stuff I would just stand at the counter and tear off the loaf. The semolina flour really adds richness and texture, and the fact that there’s a decent amount of oil makes each bite silky and smooth.
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| Servings | Prep Time |
| 6-12Portions | 5Minutes |
| Cook Time | Passive Time |
| 25Minutes | 2.5Hours |
|
|
- 2 and 2/3Cup All Purpose Flour
- 1 and 1/2Cup Semolina Flour
- 1 and 1/2TSP Baking Powder
- 3TBSP Nonfat Dry Milk
- 2 and 1/2TSP Active Dry Yeast
- 1 and 1/4TSP Iodized Salt
- 2TBSP Extra Virgin Olive Oil
- 1 and 1/2Cup Warm Water
- Preheat oven to 425 °F.
- Combine all ingredients in mixer bowl. Reserve 1 TBSP of Olive Oil.
- Mix for 3-4 minutes until dough comes together. (This step can be done by hand in a bowl)
- Transfer to oiled baking pan (9 x 13, preferable)
- Allow to rise for 2 hours. Create dimples throughout dough with fingers. Allow to rise an additional 30 minutes, then add remaining olive oil. (You could add some herbs like rosemary or maybe some garlic and sun dried tomatoes at this point. Whatever you want!)
- Bake 25 minutes. If the top isn't golden brown, give it a few more minutes, no more than 8.
- I’d let it sit for a few minutes before you start eating it, but do whatever you want. It’s kind of difficult to resist.