I have been baking this recipe for a few years now. Found on America’s Test Kitchen website. It takes some time and attention. Give yourself 3 hours and it should be enough time to bake this delicious bread. You can do rolls or a couple of loaves of bread. I generally make the rolls. Today I made loaves of bread. There are no leftovers. Here is the recipe;
Rustic Dinner Rolls/Bread
1 1/2 cups plus 1 Tablespoon water (12 1/2 ounces -I always weigh my ingredients if the recipe calls for it), room temperature
1 1/2 teaspoons instant or rapid rise yeast
2 teaspoons honey
3 cups plus 1 Tablespoon bread flout (16 1/2 ounces), plus extra for forming rolls
3 Tablespoons whole wheat flour (1 ounce)
1 1/2 teaspoons table salt
- Whisk water, yeast and honey in bowl of stand up mixer until well combined, making sure no honey sticks to bottom of bowl. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
- Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on Kitchen Aid) 5 minutes. Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1-2 Tablespoons flour and continue mixing 1 minute.
- Lightly spray 2 quart bowl with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft free place util doubled in size, about 1 hour. (I use my microwave for a draft free place.)
- Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 minutes. Repeat folding, replace plastic wrap, and let dough rise until doubled in volume, 30 minutes will be enough time.
- Spray two 9 inch round cake pans with nonstick cooking spray and set aside.
- Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper or knife, cut dough in half and gently stretch into 16 inch cylinders. (Or cut in half and make 2 small loaves.). If making rolls, divide each cylinder into quarters, then each quarter into 2 pieces. You should have 16 pieces total. Dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared pan. Arrange 8 dough pieces in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge and making sure cut side faces up. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes. 30 minutes before baking, adjust racks to middle position and heat oven to 500 degrees.
- Remove plastic wrap from cake pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls/bread are brown; remove from oven. Reduce oven temperature to 400 degrees; using oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10-15 minutes; rotating baking sheet halfway through baking time. (If baking 2 loaves of bread check at 10 minutes. That should be enough time. 15 minutes is maximum for bread.) Transfer rolls to wire rack and cool to room temperature; about 1 hour. (We never cool to room temperature. We give it 5 minutes, slice it up or take a roll, slather with butter and we’re good!)
You have to pay attention and set your timer so you keep on task. It is well worth the effort. Whether you make the rolls or loaves of bread you will be happy you spent that time wisely. Simple and Delicious!