Breads, Rolls & Muffins
Wether you're serving flatbread as an appetizer of rolls or cornread wtih dinner, here are some of our favorites.
“During our time at the rental house after we moved to Tennessee, I started making this bread. It was the perfect recipe to work on during our ‘abiding’ year, and now I’ve made it at least a hundred times since we moved to the farm. If you come to my house for dinner, I’ll likely make you this bread.” - Christine Marie Bailey, The Kindred Farm
From The Kindred Life: Stories and Recipes to Cultivate a Life of Organic Connection (Harper Horizon, 2022)
Ingredients
SERVINGS: 1 Loaf(s)
- 3 cups organic all-purpose flour, plus more for dusting
- 1 teaspoon active dry yeast from a packet
- 2 teaspoons sea salt or kosher salt
- 1 1/2 cups warm water (not hot - it can kill the yeast)
- 2 tablespoons chopped fresh herbs, like rosemary and thyme, optional
Preparation
1. Measure each cup flour by filling the cup to overflowing then tapping the flour mound with blade of a butter knife to eliminate any air bubbles and allow flour to settle into cup. Use knife to scrape excess flour off top of cup in a straight line. Add flour to large bowl, then add yeast and salt.
2. Add warm water to dry mixture and stir together with wooden spoon, scraping sides of bowl. (Mixture will be sticky and shaggy.)
3. Cover bowl tightly with plastic wrap and let dough rise 6-8 hours. Letting it rise on the counter is fine, or place bowl in middle rack of turned-off oven with oven light on. (The warmth from the oven light will help it rise.) After it has risen, dough should have doubled in size and have lots of bubbles.
4. Preheat oven to 450F. Place Dutch oven or other lidded oven-safe pot in oven to get hot.
5. Meanwhile, sprinkle handful of flour on cutting board. Scrape dough from bowl and onto board and set bowl aside. Sprinkle flour on top of dough, take a flap of dough, and fold it over itself, almost like closing an envelope. Rotate dough and fold it over itself again and continue to repeat, sprinkling more flour as needed. Dough should feel soft and puffy and no longer sticky. Turn dough over, hiding all folds underneath.
6. Retrieve bowl set aside and place a piece of parchment paper inside. Set dough on top. Cover bowl lightly with clean dish towel, without letting it touch dough. Let sit 30 minutes.
7. Carefully remove lid of hot Dutch oven. Transfer parchment paper with dough ball to Dutch oven. Place lid back on and bake 30 minutes. Remove lid and bake 15 minutes more, until there’s a gorgeous, dark-brown crust. Let bread cool a few minutes before slicing.
CHEF'S TIPS:
• For really crispy crust, use bread flour. My favorite brand is King Arthur.
• I prefer using active dry yeast from packets-not from a jar, which has an extra additive.
• I'll often make this dough right before bed and let it rise overnight, then bake it first thing in the morning. Or I'll make the dough in the morning and let it rise all day so I can bake it before dinner.
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