My favorite way to eat this bread is simply spreading butter over slices when it is fresh out of the oven. The crisp crust and texture of the bread will beat anything store bought. It has a great flavor that allows you to pair it with any entree or side.
The BEST part is this bread takes approximately 10 minutes of work.
- Mix the ingredients
- Shake the PrepPal™
- Proof the dough
- Bake in the oven
- Let the bread cool
Rustic White Boule
1, 1lb. Loaf, 10–14 Servings
1 1/3 Cup Water, Warm
1 Packet Yeast
1 Bag Wild About Bread™ Mix
Step 1. Mix and Shake
Add warm water (90 – 105⁰) to your PrepPal™.
Sprinkle contents of yeast packet onto the water in the PrepPal™ and stir gently with a fork or whisk to disrupt any lumps.
Add contents of one bread mix bag to your PrepPal™.
Secure the lid with all five snaps and shake vigorously for 30 seconds or until all of the flour is incorporated.
Open the PrepPal™ and scrape any dough from the lid as well as the sides and bottom. If any flour remains, gently press into the dough ball using a spatula.
Close the lid with two of the snaps to allow fermentation gases to escape.
Step 2. Proof
Find a warm spot and allow the dough to double in volume. This process is called proofing and the time will be dependent upon the temperature. The ideal temperature for proofing is about 75⁰. Note: See Baking Tips for proofing options.
Step 3. Bake
Preheat oven to 425⁰.
Once the dough has doubled in volume, remove the PrePal™ lid and using a spatula, gently transfer the dough to a cookie sheet or 2 quart casserole dish lined with parchment paper or greased with pan release spray such as Pam.
Bake on center rack of oven for 25-30 minutes, rotating pan once during baking time. Bread is fully baked when bottom of loaf reveals a rich golden brown color. Take caution, using oven mitts when checking to see if bottom crust is the correct color. Top should be a nice golden brown. Alternatively, insert a digital thermometer into the center of the loaf. Temperature should be 190 – 200⁰.
Cool on rack before slicing.