A super moist and delicious bread. Bake the bread in a casserole dish, it’s crusty on the outside and moist in the inside. You can top the bread with olives, sun-dried tomatoes, roasted peppers or artichoke hearts before baking, and brush with some olive oil infused with herbs. Or just bake it plain, it’s delicious itself, and serve it with stew, soup or any main course.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
2 1/6 hrsIngredients
Directions
Add the yeast, honey or sugar, and milk in a 2-cup measuring cup or a medium bowl, and stir well.
Let it sit for about 10 minutes until the mixture bubbles and the yeast is activated.
In a large mixing bowl, add both of the flours, salt and olive oil.
Pour the yeast and milk mixture into the large bowl, and stir with a wooden spoon until well combined.
Knead the dough with a dough hook under low speed until an elastic and smooth dough forms, about 5 minutes. You may need add a little more milk or flour depending on how sticky the dough is.
Turn the dough onto a lightly floured working surface and knead for about 2 minutes.
Coat the large mixing bowl with cooking spray, and place the dough into the bowl.
Cover with a large piece of plastic wrap or a damp towel.
Let sit at a warm place until the dough doubles in size, 1 to 2 hours, depending on how warm the place is.
Punch dough down, knead a few times, and place the dough into a 7 by 10-inch or similar capacity casserole dish brushed with about ½ tablespoon olive oil.
Press the dough to fit the dish, about 1 to 1½-inch thick.
Brush the top with more olive oil as needed, 1 to 2 tablespoons.
Sprinkle sea salt flakes. Let sit at a warm place for another 40 minutes to 1 hour until it doubles again.
Preheat the oven to 350℉ (180℃).
Bake the bread for 20 to 25 minutes until the bread becomes golden.
Cool a few minutes and serve warm.
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