Summer is my favorite time to make bread. I know the kitchen is always too warm, the oven too hot, and summer breezes are always calling you outside.
Nothing tastes like a dough that has risen in a hot summer kitchen. Summer dough makes light airy loaves filled with rich flavors. And although bread is commonly associated with the heavier meals of cooler months, it can accompany a fresh summer salad unlike any side.
This loaf satisfies with a sweet flavor and a light airy texture. It can accompany the light meals of summer or even carry the flavors of a fresh garlic toast. It’s perfect for all tables, cooks, and kitchens alike. Enjoy!
- 3 ½ cups stone ground white flour
- 1 cup whole wheat flour
- 2 T. sugar
- ½ t. yeast
- 2 cups water
- Combine all the ingredients in a large bowl.
- Cover and allow to rest overnight in a warm room.
- The next day, preheat the oven to 400 degrees.
- While it preheats, form the dough into a ball, adding flour if needed. Place the loaf on a bread board brushed with cornmeal until the oven is heated.
- Bake for 40 minutes or until the bottom sounds hollow when knocked on.