Grab A Good Malbec & Let’s Make Some Artisan Bread
If you’ve ever wanted to make your own homemade bread but are intimidated, don’t be. I’m going show you just how easy it is! Firstly, it’s important that while making this recipe, you open up a bottle of red wine and put on a nice, jazzy playlist of sorts. Enjoy the moment and the process.
This simple recipe will provide a crisp crust and deliciously soft crumb that rises and bakes all within 3 hours. And subsequently, it leaves you with these gorgeous artisan bread loaves that look like they came straight from a bakery. You are certain to impress all your guests (if not yourself, too). And you can even top it off with a homemade charcuterie platter – now we’re talkin’!
1 tbsp active dry yeast
2 cups warm water
1 tbsp sugar
1 tbsp salt
5-6 cups all-purpose flour
ADDITIONAL INGREDIENTS for a personal touch
Za’atar (Mediterranean herbs)
In a large bowl mix together the yeast, sugar, salt, 2 cups of warm water, and any other additional ingredients you have chosen. Let this stand until the yeast has dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. After that, turn the dough out onto a floured surface to knead.
To start, fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5-7 minutes, sprinkling only enough flour on your kneading surface as needed to prevent sticking. Let the dough rest a moment while you grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray.
LET IT RISE:
Return the dough to the bowl and gently turn it over once to grease the top. Cover with a damp towel and keep warm (not in the fridge!) until the dough doubles in bulk; about 1 to 2 hours.
Once again turn the dough out onto your floured preparation surface. Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. (In other words, long oval or round shaped.) Place these loaves on a cookie sheet that has been generously sprinkled with flour. After that, let the loaves rest for 5 minutes.
Lightly slash the tops of the loaves 3 or more times diagonally (but not too many!) and brush them with cold water. Fill an aluminum roasting pan with 1″ of boiling water. Then place this pan on the bottom of the oven. Slide the loaves onto a baking stone* in a cold oven. Bake at 400°F for 35 to 45 minutes, until your artisan bread loaves are golden brown and sound hollow when tapped.
*If you don’t have a baking stone, take a look at my video again for a sweet trick you can do.
Bodega Norton Malbec Reserva 2018
Intense red color with purplish hues. In the nose, it is an expressive wine with ripe black fruits, violets, spices and tobacco. In the mouth, it is wide and fleshy with a lingering finish.
Catena Malbec 2017
Deep violet color with purple reflections. Deep aromas of ripe red and dark fruits are joined by delicate violet and lavender notes, with traces of vanilla and mocha. Available online.
Zuccardi Serie A Malbec
Intense and lively red-purple color. Ripe red fruit aromas such as prunes and cherries, along with with chocolate and spicy notes of black pepper and tobacco. Soft and velvety entry, firm tannins, with a lovely, juicy finish. Available online.
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