Impress with simplicity: Bread like you've never had before

A BASKET FULL OF LOVE: ABUNDANCE FLOWS FROM SIMPLE INGREDIENTS, A LITTLE TECHNIQUE, AND OUR PAN

Nothing triggers a joyous exchange at the table better than well-made bread. Today I'll show you how to make the perfect bread with our EuroCAST griddle. It's so amazing that everyone at your table will love it.

From the simplest ingredients, pure joy. Abundant nourishment. And delightful choices.

Let's go.

Making bread on the eurocast griddle

Basic dough recipe

INGREDIENTS

  • 1 ½ tablespoons yeast
  • 1 ½ tablespoons kosher salt
  • 6 ½ cups unbleached, all-purpose flour, more for dusting dough
  • Cornmeal
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PREPARATION

Make the dough.

  • In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Swirl the liquid with clean hands to help the yeast begin to dissolve.
  • Stir in flour, mixing until there are no dry patches. Dough will be quite loose.
  • Cover, but not with an airtight lid.
  • Let dough rise at room temperature 2 hours.
  • Bake at this point or refrigerate, covered, for as long as two weeks.
  • When ready to bake, bring back to room temperature, which may require 90 minutes of resting on the counter.

Shape and work the dough.

  • Sprinkle some flour on the dough and cut off a grapefruit-sized piece with serrated knife.
  • Turn dough in hands to lightly stretch it, creating a rounded top and a lumpy bottom.
  • Put dough on pizza peel, or floured cutting board, sprinkled with cornmeal; let rest 40 minutes.
  • Repeat with remaining dough or refrigerate what you've done so far.
The EuroCAST Griddle Pan. Now $249.99 (regularly $329.99)

The EuroCAST Griddle Pan. Now $249.99 (regularly $329.99)

Prepare the dough for baking.

  • Place a small jellyroll pan or edged cookie sheet on bottom of oven
  • Place your EuroCAST griddle with handle removed on middle rack and turn oven to 450 degrees; heat griddle at that temperature for 20 minutes.
  • Dust dough with flour, slash top with serrated or very sharp knife three times.
  • Slide onto stone.
  • Pour one cup hot water into small jellyroll pan or edged cookie sheet and shut oven quickly to trap steam.
  • Bake until well-browned, about 30 minutes.
  • Cool completely.

If baking multiple loaves in succession,  replenish water.

This recipe makes amazing bread. Personalize it with other ingredients. See Lisa's Tips for great ways to get much more out of what you just learned. Abundance isn't hard to come by, when you know some things.

This recipe makes amazing bread. Personalize it with other ingredients. See Lisa's Tips for great ways to get much more out of what you just learned. Abundance isn't hard to come by, when you know some things.

 

EUROCAST SPECIALS

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Griddle

12.5" big, plenty of room for pancakes, naan, and the bread loaf featured in today's recipe. 

On special for $249.99 (save $80).

Dutch oven 

7.5-quart Dutch oven is a workhorse for soups and stews, of course, without the burning and scorching you might experience with regular cast iron. But you can make cakes in it, too. 

On special (save $80). 


Lisa's Tips

Find out below how to spin what you've just learned. 

Need an incentive to scroll down? Chocolate.

GIVING THE BREAD A NEW TURN

The basic bread recipe above is easy to pirouette into your own style or needs. Take it more savory or give it a hint of sweetness -- or even go darkly decadent -- to turn this bread into a pleasure you can welcome on any table, any time of day, for any meal -- or just by itself. 

Vary the bread by adding ingredients to the dough. Try 1 cup total coarsely-chopped green olives, or (pictured above) pitted black nicoise and green jalepeno-stuffed olives.

Vary the bread by adding ingredients to the dough. Try 1 cup total coarsely-chopped green olives, or (pictured above) pitted black nicoise and green jalepeno-stuffed olives.

Combinations

Whatever combination you choose, add 1 total cup to the grapefruit-sized ball of dough in the recipe. Stretch the dough out and put the filling in the center. Fold over the edges and place seam side down in the cornmeal.

A little sweet,
a little crunchy

Raisins plus nuts make the bread heartier and just a little sweeter. It works for breakfast, lunch, or dinner. 

1/2 cup raisins mixed with 1/2 cup pan-toasted nuts (pecans, walnuts, pignole).

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Chocolate enters stage left

Take the nuts and raisins darker with some dark or semisweet chocolate. 

1/2 cup chocolate chips and 1/2 cup pan-toasted nuts.

Why not.

Or ... just the chocolate. 

Paul Ward