Madelaine’s Country Bread
I made the bread pictured. My grandmother made this bread twice a week. Even after a stroke compromised much of dexterity of her right arm.It has all the characteristics of Italian bread which is different than equally wonderful French bread. While French bread has a signature glass-like crispness, italian bread such as this is crisp but not crackly and doesn’t go stale so quickly as a French baguette or batard. It is sturdy and hold up to mopping any tomato sauce. Next to her homemade pasta,this bread is my favorite food to come from my grandmother’s kitchen. Following is the recipe.
Madelaine’s Country Bread
3-1/2 cups warm water
Two envelopes of dry yeast
7 cups all-purpose flour
1-1/2 TBS sea salt
1 TBS olive oil
In a large bowl, add the yeast to the water and allow to bloom. Add the salt, oil and 4 cups of the flour, mixing well. Gradually add the remaining flour till all is incorporated.
Turn out onto a flat floured surface and knead for 3 minutes with the heel of your hand rotating constantly. Place dough in a greased bowl an cover with plastic wrap or clean kitchen towel.
Place it in a warm place and allow it to double in size. Punch down, cover and allow to double in size once more.
Preheat oven to 475F. When the dough doubles, punch down and cut it in two. Shape each half into two loaves and make slits on the top surface. Bake for 10 minutes. Lower heat to 425 and bake for 30 minutes. Bread is done when golden and crisp.