The Biggest Loaf

Yes.  More bread.  We have already discussed this.  There will always be more bread.  I love bread.  I love to eat it.  I love to make it.  There is something therapeutic about the mixing and kneading and making something out of a combination of things that you can't eat on their own. When I came across today's recipe I knew I had to try it, quite simply because it it the biggest loaf of bread I have ever seen.  Go on over to The Amateur Gourmet and see for yourself.  The photograph shows a big, beautiful, spherical loaf of wonder.

You have everything you need in your pantry to recreate this marvel in the comfort of your own home, unless, of course, you don't ever bake, in which case you will have to head out to the store.  Flour, yeast, salt, water.  That's it.  That's all.  You will also need a big mixing bowl and a baking sheet.  And an oven.

This is an incredibly simple loaf to bake.  Mix all the dry ingredients together in your monster bowl, add the water, knead for ten minutes (give or take a minute or two), rise, knead, shape, rise, bake.  Actually, the baking part scared me just a little.  Pre-heat the oven to 500 degrees (otherwise known as Hell).  WHAT?  I have never set my oven to 500 degrees.  Ever.  I chickened out and set it to 450, put the bread in for fifteen minutes and then reduced the heat to 425 for about 30 minutes.

Taking this out of the oven was fun.  I really love a loaf that talks to you when you release it from the oven.  Jane and I listened in happy wonder as it snapped, crackled and popped.  Ah, music to my ears.  While is was still hot I wrapped it in a couple of tea towels and we took it out to my parents' place where we were going to spend the afternoon and evening.  After a 40 minutes drive this loaf was still hot.  I guess such a giant bread ball takes a while to cool.

Fast forward to supper time.  How the heck does one cut a loaf that is roughly the size of a watermelon?  I decided to cut it half and then cut one half into slices.  The crust was thick and, well, crusty, just like it should be.  The inside was chewy with a hearty, bready  flavour.  Don't expect a soft, insubstantial grocery store loaf.  This is sturdy stuff.  We had it with butter, but it would go with anything you wanted to put on it.  Butter and jam, peanut butter, cheese.  Serve it alongside a bowl of soup (maybe pea soup with farmer sausage...see an earlier post for that one), stew or chili.  I enjoyed a piece unadorned.  It was very satisfying.

This is my loaf, right out of the oven.

And this is my loaf, after cooling.

Mmmm...I bet you want some right now.  Go make your own.  This one is mine!