Last night, in a Bachelor-fueled state of over-confidence, Sparkle & Stir was born. I awoke this morning to significant doubts, much like most of the Bachelor contestants much feel, but as my late night decision making had only led to the creation of a simple blog and not a alcohol-induced embarrassment of myself on national television, I felt much better.
(By the way, does Sean really think he's going to find a wife in those girls? Who do you think it'll be? Please discuss.)
I also felt pressure- what should my first recipe post be? Thankfully, in last night's over-confident state, I had already taken care of that matter: BREAD. Not just any bread, but the bread recipe that I have successfully made many times, taken to parties and potlucks to receive wide-eyed praise, and emailed out to helpless strangers in an olive oil store. If I'm sure about one recipe, it's this bread. I also enjoy pretentiously calling it a boule because it makes me sound as though I put long, french-inspired hours into creating a beautiful bread masterpiece. When in fact, I didn't even knead this bread. And boule is just a french word meaning ball. ha.
I should also probably qualify this recipe by saying it is the only form of bread I make. I don't grind my own wheat, homeschool my own dog, or wear long prairie skirts either. This bread is easy. And beautiful. And perfect for my instant-gratification-generation self, because it takes about 5 minutes of work.
Ok, enough chatter. Let's do this.
Crusty Bread Boule
Makes 1 loaf
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups warm water
1 tablespoon dried rosemary
1/3 cup shredded parmesan
In a large mixing bowl, stir together flour, salt, and yeast. Add water and mix until a shaggy mixture forms. Mix in rosemary and parmesan. Cover bowl and set aside for 12-18 hours. Then, heat oven to 450 degrees. When oven is preheated, place a large cast iron pot with lid into the oven and heat the pot for 30 minutes. While pot is heating, pour dough onto a floured surface and allow to rise. Then remove hot pot from oven and drop in dough carefully. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 10 minutes. Remove from oven and place bread on a cooling rack.