Yummy Carrabbas bread coming at you. Try the olive oil dipping sauce to go with it. Make it with straight all-purpose for an authentic loaf at Carrabbas or try a healthier version mixing it with half white whole wheat. Check out the 101 tutorial for helpful measuring techniques.
3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoon kosher salt
6 1/2 cups unbleached, all purpose flour, more for dusting dough (you can substitute 3 cups of King Arthur white whole wheat flour like I did in the demonstration, which makes it 3 1/2 c. all purpose and 3 cups ww )
In a large bowl or plastic container (I use a 5 quart shoe box from the Dollar Tree, mix yeast and salt into 3 cups of lukewarm water (about 100 degrees). Use the stir and scoop method to measure flour. Lightly stir flour in container and scoop into measuring spoon. Level off with a butter knife. Stir in flour , mixing until there are no dry patches. You can mix this with a wooden spoon or in a large mixer, like a kitchen Aid. You do not need to knead this just mix well. Cover. Let dough rise at room temperature for 2 hours.
Refrigerate up to a week. If whole wheat flour is used, I recommend using it within 5 days.
Place broiler pan on bottom rack of oven. Place baking stone on middle rack and preheat to 450 degrees. When ready to bake,sprinkle a little flour on dough and cut off a grapefruit-size piece with a serrated knife. Turn dough in hands to lightly stretch surface, creating a round loaf. You do not knead the dough. Just form into a loaf. Place the dough on a pizza peel (we’ve used a wooden or plastic chopping board) sprinkled with cornmeal. Let dough rest for 40 minutes or more. Dust dough with flour. Make a tic tac toe board with the knife. Slide dough onto baking stone. Bake until well browned, 30 minutes. Cool on wire rack.
Original recipe from Artisan Bread In 5 minutes a Day, Thanks for the cookbook, Jeff.
Serve with soup, chili or stews
Use bread for grilled panani of your choice
Make garlic bread with day old bread slices