Pam made a number of her Rustic Spanish Bread Loaves now and we’re now waiting for it to cool down sufficiently to flavor it. It sure looks great and if the taste is anything like the looks it should be fabulous. I am seriously considering making some dipping oil to use with bread. Here’s the recipe that she used to make her bread. If nothing else, it should go well with this day’s meal of spaghetti and meat balls.
2 3/4 cups water
5 teaspoons or two packs of active dry yeast
7 cups (2 pounds, 2 1/2 oz ) of bread flour (You can substitute all purpose flour; decrease water to 2 1/2 cups)
1 tbsp of salt
1/4 cup olive oil, preferably extra virgin
Sprinkle the yeast over slightly warm (95 level ) water in a small bowl or measuring cup. Gently stir it gently followed by allowing the mixture sit for about 10 minutes.
Measure out your flour and put it into a bowl of a kitchen mixer with a dough hook attached. If making by hand, put the flour in a large mixing bowl.
Turn on the mixer, then add salt into the flour, and allow the dough to mix well. Slowly drizzle the olive oil to the flour as the mixer is operating.
Slowly drizzle in the water and yeast mixture, allowing the dough to knead from the machine for four minutes.
If making the dough by hand, combine the flour with the yeast and water mixture using a wooden spoon, then turn the dough out on a floured surface and knead for five minutes.
After kneading, you need to have a smooth, springy like dough which pops back lightly when pressed with your finger.
Cover the dough while from the bowl with a piece of waxed paper that’s been sprayed with cooking spray using a kitchen towel.
Form the dough into two equal-size balls, and put on a 15-inch baking sheet.
Cover the loaves again with waxed paper and a kitchen towel, and let rise another time for 20-25 minutes or until doubled.
Bake 5 minutes longer to get a crisper crust.