Bread & Friends Recipe
Make Bread & Friends Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the bread (country-style loaves)
For the flavored butter trio
For the quick olive tapenade & herb oil
For finishing & serving
Method
For the bread (country-style loaves)
- 1
Mix and autolyse
In a large mixing bowl, combine 6 cups all-purpose flour, 1 cup whole wheat flour, 2 tsp instant yeast, and 2 tsp salt. Whisk to distribute the yeast and salt. In a separate jug, mix 2.5 cups warm water (about 105–115°F / 40–46°C), 2 tbsp olive oil and 1 tbsp honey. Pour the liquid into the dry ingredients and stir with a wooden spoon or dough hook until a shaggy dough forms. Cover and let rest for 20 minutes (autolyse) to hydrate the flour.
- 2
Knead
After the rest, knead the dough on a lightly floured surface for 8–10 minutes by hand or 6–7 minutes in a stand mixer with the dough hook until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, sprinkle up to 2 tbsp extra flour; if too dry, add up to 1–2 tbsp water.
- 3
First rise
Shape dough into a ball, oil the mixing bowl lightly with olive oil, place the dough inside and cover with a damp towel or plastic wrap. Let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.
- 4
Shape loaves
Turn the risen dough out onto a lightly floured surface, gently degas and divide into two equal pieces (approximately 1.25–1.5 kg total dough depending on hydration). Shape each piece into an oblong or round country loaf by folding edges under and creating surface tension with your hands.
- 5
Second rise
Place shaped loaves on a parchment-lined baking sheet or in floured bannetons, cover with a lightly oiled plastic wrap and allow to rise for 45–60 minutes until puffy but not overproofed.
- 6
Bake
Preheat the oven to 450°F (230°C) with a heavy baking sheet or baking stone on the middle rack and a small roasting pan on the bottom rack. If you have a steam method (spray bottle or cast iron), be ready. Score the tops of the loaves with a sharp blade. Transfer loaves (on parchment) to the hot stone or sheet, pour 1 cup hot water into the bottom roasting pan and quickly close the oven to trap steam. Bake for 20 minutes with steam, then remove the pan of water and lower the oven to 425°F (220°C). Continue baking 15–20 minutes more until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). Remove from oven and cool on a rack at least 30 minutes before slicing.
For the flavored butter trio
- 7
Prepare herb-garlic butter
In a small bowl, combine 1/3 cup of the room-temperature unsalted butter with 2 tbsp finely chopped fresh parsley, 2 tsp minced garlic, 1 tsp lemon zest and 1/4 tsp sea salt. Mix thoroughly until smooth. Taste and adjust salt. Transfer to a small dish and refrigerate briefly to firm up if needed.
- 8
Prepare honey butter
In another bowl, mix 1/3 cup unsalted butter with 2 tbsp honey and a pinch (about 1/8 tsp) of sea salt. Whisk until fully combined and glossy. Transfer to a small serving dish; chill slightly if you prefer firmer texture.
- 9
Prepare smoky butter
Combine the remaining 1/3 cup unsalted butter with 1 tsp smoked paprika and 1/8–1/4 tsp black pepper. Mix until uniform and place in a serving dish.
- 10
Bring to serving temperature
Remove the butters from the fridge about 10–15 minutes before serving to soften slightly so they spread easily on the bread.
For the quick olive tapenade & herb oil
- 11
Make olive tapenade
In a small food processor or by hand with a knife, coarsely chop 1 cup pitted kalamata olives, 1/2 cup pitted green olives, 2 tsp rinsed capers, 1 tsp minced garlic and 2 tbsp chopped fresh basil. Pulse just until a coarse paste forms—do not overprocess; you want texture. Transfer to a bowl and stir in 1 tsp red wine vinegar, 1 tbsp of the extra-virgin olive oil, and a pinch of chili flakes if using. Taste and adjust salt (remember olives and capers are salty).
- 12
Make herb oil
In a small bowl combine 1/2 cup extra-virgin olive oil with 1 tsp finely chopped fresh rosemary and 1 tbsp chopped basil. Let sit 10 minutes to infuse. Season with a pinch of sea salt and stir before serving.
For finishing & serving
- 13
Slice and arrange
When the bread has cooled at least 30 minutes, slice into thick pieces or tear by hand. Arrange loaves and slices on a large platter or board.
- 14
Plate the accompaniments
Place the three flavored butters in small bowls, the olive tapenade in another bowl and the herb oil in a shallow dish for dipping. Drizzle 2 tbsp extra-virgin olive oil over the tapenade plate if desired.
- 15
Garnish and finish
Sprinkle coarse sea salt lightly over select butter pats or directly on the bread slices if desired. Garnish the board with the remaining fresh herbs. Serve immediately so bread is warm and butters easy to spread.