My sister-in-law, Sue, called me on Saturday and said, that we needed to try this recipe for San Francisco style bread which has only four ingredients. She stated that the crust has just the right texture.
This is one recipe that you'll need to plan ahead to make if you want to have it with your meal because it takes 8 - 18 hours for the bread to raise.
So, here's what I did, right before I went to bed (and I'm not telling how late it was but before midnight), I mixed-up the batter and left it on my counter to raise. I woke-up around 6:30 a.m., turned the oven on and placed my little roaster pan in the over to heat up.
While the oven heated up, I put the dough onto a pile of flour and kneaded it a little. Once the oven was hot, I took the roaster pan out and placed a pre-cut piece of parchment paper on the bottom of the roaster. Then I carefully lifted the dough and placed it into the hot pan. I put the lid onto the pan and placed the roaster back into the over. Thirty minutes later, I removed the lid and let the bread bake for an additional 15 minutes. My oven cooks a little hot so I think about 12 minutes would have been perfect.
By the time I left for work this morning, my house smelled wonderful and look how this bread turned out! I broke off a few of the crusty top pieces and nibbled on it hot and oh my goodness, it was so so good. Do you think my husband will notice that a few of it's pieces are missing?
So excited to have with with our dinner tonight. I'm wondering if I used buttermilk, would the bread have a sour flavor? I'm going to try that next. I'll keep you posted on the results.
Update: I substituted buttermilk for 1 1/4 cups of the water. I dissolved the yeast in 1/4 cup of water and the bread was even closer to the SF flavor.
This is one recipe that you'll need to plan ahead to make if you want to have it with your meal because it takes 8 - 18 hours for the bread to raise.
So, here's what I did, right before I went to bed (and I'm not telling how late it was but before midnight), I mixed-up the batter and left it on my counter to raise. I woke-up around 6:30 a.m., turned the oven on and placed my little roaster pan in the over to heat up.
While the oven heated up, I put the dough onto a pile of flour and kneaded it a little. Once the oven was hot, I took the roaster pan out and placed a pre-cut piece of parchment paper on the bottom of the roaster. Then I carefully lifted the dough and placed it into the hot pan. I put the lid onto the pan and placed the roaster back into the over. Thirty minutes later, I removed the lid and let the bread bake for an additional 15 minutes. My oven cooks a little hot so I think about 12 minutes would have been perfect.
By the time I left for work this morning, my house smelled wonderful and look how this bread turned out! I broke off a few of the crusty top pieces and nibbled on it hot and oh my goodness, it was so so good. Do you think my husband will notice that a few of it's pieces are missing?
Update: I substituted buttermilk for 1 1/4 cups of the water. I dissolved the yeast in 1/4 cup of water and the bread was even closer to the SF flavor.
I guess I'll have to invest in a roaster pan. I don't own one of those.
ReplyDeleteYou can also use a dutch oven or a casserole dish that has a lid. The dish or pan needs to hold up under 450 degrees.
DeleteI have neither style pan... but now I want one.
ReplyDeleteTonight, I'm going to try it using sour milk to see if it gives the bread a sour dough flavor. They have small roaster pans on Amazon for around $12.
ReplyDeleteButtermilk worked, use 1 1/4 c. and 1/4 of water to dissolve the yeast.
ReplyDeleteYou also don't have to have a roast pan... we used a normal pot that said it could be used up to 450 degrees in the oven. So if you have one of those, you're good to go! Just go easy on the salt. :)
ReplyDeleteYes, you are so correct...1 to 2 teaspoons of salt not a tablespoon...sorry about that. And no need to spray your pan. Just use parchment paper to line the bottom.
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