Rustic Dipping Bread

August 20, 2014

Rustic Dipping BreadI almost never buy bread from the store. There really is no need to buy bread because making it yourself is so simple.  After eating bread fresh from the oven you may never want to take that twist tie off that store bought loaves ever again!

I think people shy away from baking bread as they think that it’s difficult and somehow they will mess it up. I am here to tell you that bread is super simple and honestly takes very little active work. The hardest part about making bread is all the waiting that’s needed. You often have to allow bread to rise a few times before you toss it in the oven. That’s not hard…seriously, all that’s required is that you leave it alone. Pretty simple huh?

Today, I wanted to share my family’s favorite Rustic Dipping Bread. This bread is the ultimate for dipping into oil but it can be used for so much more. I’ll often serve it with pasta meals. Sometimes I turn it into croutons and I have even made it into a gourmet grilled cheese sandwich.

This bread offers a deliciously chewy crust with a soft, airy center. I season the bread with Za’atar before it’s baked and also sprinkle it on top for even more flavor. Heck, I even add it to my olive oil. Yes..that spice blend is phenomenal with this bread.

Now, if you don’t have Za’atar you really might want to grab some. You’ll find that you probably buy it more often than you pick up parsley…It’s that good! If you want to make the bread with what you have on hand you could always throw in some rosemary. It’s a great combination with this type of italian bread.

Rustic Dipping Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1 cup warm water (between 105º - 110ºF)
  • 2 tablespoons olive oil, divided
  • 2 cups all purpose flour + additional for kneading
  • 1 teaspoon salt
  • 2 tablespoons za'atar spice mix
  • 2 tablespoons olive oil
  • Sea salt (if desired)
Instructions
  1. Mix the sugar, yeast and water in a bowl and allow to sit for 3 - 5 minutes until bubbly.
  2. Add in 2 cups of flour, 1 teaspoon of salt, 1 tablespoon of Za'atar and 1 tablespoon of olive oil and mix until combined
  3. Remove the dough to a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
  4. Shape the dough into a ball and place in a bowl lightly coated with olive oil.
  5. Cover with a tea towel and place in a warm, draft free area and allow to rise for about an hour.
  6. After the first rise, punch down the dough and divide into two balls.
  7. Sprinkle the dough with the remaining tablespoon of Za'atar and lightly press into the surface.
  8. Allow the dough to rest while you prepare the pans.
  9. Coat two 8" - 9" cake pans by lightly coating with cooking spray or olive oil.
  10. Place the rounded dough onto the pans then cover with the tea towel allowing it to rise for 45 minutes in a warm, draft free area.
  11. Preheat the oven to 400º F.
  12. Place a pan of boiling water on the lowest rack and then bake the bread on the middle rack for 15 - 20 minutes until lightly browned.
  13. Remove the bread from the oven and brush with olive oil and sprinkle with sea salt if desired.
  14. Broil the bread for 2 - 4 minutes until the top is golden brown.
  15. Serve with olive oil sprinkles with additional Za'atar.
Notes
Recipe adapted from Food.com

 

 

 

{ 0 comments }

(All posts may contain affiliate links and/or have sponsored content. Read my disclosure policy.)

Banana Oatmeal Bites

August 13, 2014
Banana Oatmeal Bites

Summer is officially over as school has started here in Chattanooga. My boys are on their second week of school. The first couple of days I was excited to jump out of bed and get them on their way. Well, that excitement is gradually fading and I am already finding myself wanting to hit that […]

Read the full article →

Cucumber Carpaccio

August 5, 2014
Cucumber Carpaccio

My friend Amy came over last week and brought me a delicious Cucumber Carpaccio that she had made with ingredients fresh from her garden. Now, the dish was supposed to be for my whole family but I won’t lie…I ate the whole thing! It was so good, I decided to whip up my own version. […]

Read the full article →

Blueberry Buttercream Frosting

July 28, 2014
Blueberry Buttercream Frostint

I love blueberries so much. How can you not love those little berries that burst with such tart & sweet goodness. I love them in pancakes, muffins, cobbler and even as frosting on a cake! My Blueberry Buttercream Frosting is so simple to put together and is such a fun change from an ordinary buttercream. How […]

Read the full article →

Turkey, Bacon & Cheddar Pull Apart Bread

July 14, 2014
Turkey Bacon & Cheddar Pull Apart Bread

There is something to be said about food presentation. This is one of those recipes where the presentation really makes the dish. This recipe for Turkey Bacon & Cheddar Pull Apart Bread is just a really cool sandwich. Ok…it’s a really cool and super tasty sandwich! You have probably had a variety of pull part […]

Read the full article →