Housemade Bread Service Recipe
Make Housemade Bread Service Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Starter & Dough
Accompaniments
Method
Starter & Dough
Proof yeast
In a small bowl combine warm water (about 105–115°F / 40–46°C) with honey and sprinkle the active dry yeast over the top. Stir gently and let sit 5–10 minutes until foamy. If it does not foam, discard and use fresh yeast.
Mix dry ingredients
In a large mixing bowl whisk together all-purpose flour, bread flour (if using) and salt until evenly combined.
Combine dough
Make a well in the center of the flours. Pour the yeast mixture, olive oil and milk (if using) into the well. Using a wooden spoon or dough hook, mix until a shaggy dough forms and most of the flour is incorporated (about 2–3 minutes).
Knead
Turn dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, or knead in a stand mixer with dough hook on medium speed for 6–8 minutes. The dough should be tacky but not sticky; add small amounts of flour or water as needed to achieve this texture.
First rise
Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl and turn to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.
Shape loaves or rolls
Punch the dough down gently to release gas. Divide into desired portions (for example: two medium boules, one large loaf, or 12 dinner rolls). Shape smooth rounds or loaves and place on a parchment-lined baking sheet or into a lightly oiled loaf pan. Cover loosely and let rest 30–45 minutes until puffy.
Preheat oven and prepare
About 20 minutes before baking, preheat the oven to 425°F (220°C). If you want a crisp crust, place a shallow pan on the bottom rack to create steam or plan to mist the oven with water when you put the bread in.
Bake
Bake at 425°F (220°C) for 20–30 minutes for rolls and 30–40 minutes for loaves, until the crust is deep golden and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). If using steam, remove the shallow pan after the first 10 minutes to let crust brown.
Cool
Remove the bread from the oven and transfer to a wire rack. Let cool at least 20 minutes before slicing to let the crumb set.
Accompaniments
Compound butter
In a small bowl combine softened butter with half of the chopped fresh herbs, 1 tsp of dried herb mix, and a pinch of sea salt flakes. Mix until smooth. Transfer to a small dish and keep at room temperature for service.
Herb oil
In a small serving bowl whisk together extra virgin olive oil, minced garlic, remaining dried herbs and a pinch of sea salt flakes. Let sit 5–10 minutes for flavors to meld. Optionally strain or leave as is for a rustic presentation.