This is a favorite recipe of ours. The little loaves are personal size, if served with a bowl of soup, or a great side to dinner. If you have a stand mixer, the prep is very minimal.
Little Rustic Loaves
- 1½ Tbsp active dry yeast
- 2½ cups warm water
- 2 tsp fine sea salt
- 2 Tbsp olive oil
- 7 cups all-purpose flour
In a stand mixer bowl add the water to the yeast, let sit for 10 minutes.
Turn the mixer on low, with the whisk in, add the salt, oil and 4 cups of the flour, till smooth. Add in another 2 cups of flour, ½ cup at a time.
Take out the wire whisk, put in the dough hook. Add the remaining cup of flour as needed, letting it work in. Turn to medium-low (about 4 or so), and let knead for 6 minutes.
Lightly oil a large mixing bowl with more oil, work the dough off the hook, add to the bowl and flip over so all sides are lightly oiled. Cover tightly with plastic wrap, let sit in a warm area for 40 minutes, until it has risen double in volume.
Punch dough down, knock out on a lightly floured work surface. Cut the dough into 8 sections and gently roll into balls. Line two baking sheets with parchment paper, put 4 rolls on each sheet. Cover loosely with plastic wrap and let rise in a warm place until double, about 35 to 40 minutes.
Preheat the oven to 400°, bake one sheet at a time for about 20 minutes, until the loaves are golden on top and sound hollow on the bottom. Transfer to a cooling rack.
To freeze let cool fully, wrap in plastic wrap, then into freezer bags. Use up within 3 months for best results.
Makes 8 mini loaves.
*To make the loaves traditional style, mix by hand in a mixing bowl. Knock out on a lightly floured board, knead until smooth, about 10 minutes. Proceed as noted.