I’m not all too sure why people these days be hating on bread so much.
With the 90’s came the explosion of Atkins and Slimfast. Now, everyone and their brother, sister, father, and mother feel the dire need to go gluten-free… so they can eat fake bread.
People with Celiacs, sure, smart move. Everyone else, I don’t know what you’re doing with your life.
Whatever way you want to spin it, bread turns out to be the Antichrist of carbohydrates every time.
Seriously? No. It’s not fine. I’m here to say– and say it loud– bread be good.
Bread be good because it’s one of life’s purest comfort foods. Grab bread, grab butter, you’re comforted. Bam. No fuss.
Bread be good because no bread means no sandwiches. Please imagine your existence minus your all-time favorite sandwich. And no substitute for it either. Go ahead, I dare you. It’s a scary scenario, bro.
Bread be good because it saves you from gnawing your nails and whining about faux starvation during the wait at Italian restaurants and commercial steakhouse chains. Basket of bread comes, you discreetly retrieve your piece, and proceed to perusing the menu like a civilized person. No big deal.
Bread be good because it lands among the world’s most widely hailed symbols/metaphors. Think about it.
Bread be good because… bread pudding. No need for further elaboration there.
Bread be good because making loaves of your very own fills you with incredibly satisfying and awesome type feelings. It does for me, anyway.
There you have it, bread be good. French bread, rye bread, pumpernickel bread, honey wheat bread, any bread at all– it be good
Everything in moderation, folks. Stop hating.
Rustic Italian Loaf
Adapted from The Tasteful Life
- 1 cup warm water
- 3 cups all-purpose flour (substitute up to 1 cup with whole wheat flour)
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 2 1/2 teaspoons of active dry yeast
- 1 Tablespoon of Olive Oil
In a bowl add 1 cup of warm water and dry active yeast and let it stand until foamy, about 5 minutes. In another bowl add flour, salt, and sugar. After 5 minutes take the yeast and give it a mix, then add it to the flour mixture mixing it in with a fork until sticky. Sprinkle with a bit more flour i needed and work it with your hands to make a ball.
Take the ball of dough and gently mold it into a smooth, but firm, ball but firm with elasticity.
Put the dough back into the bowl and cover with a kitchen towel and let it rise. This could take anywhere from 30 minutes to 1 hour.
Once it rises, pat it down and roll it into a ball again.
Put the dough back into the bowl and let it rise 1 more time. Preheat oven to 375 F.
After you are done with all the rising you will take the dough and put it on a parchment paper-lined baking sheet. The dough should be elongated and oval-shaped, with tapered and rounded ends.
Take 1 tablespoon of olive oil and coat the dough with it. This will make it nice and crunchy on the outside.
After you rub it down with olive oil you can sprinkle a bit of sea salt or sesame seeds on top.
Next slash the top of the dough with a sharp knife at a 45 degree angle.
Bake 30 minutes, until you hear a hollow sound when you tap the bottom. Allow the bread to cool slightly before serving.