Recipe Index
GATHERING THE BOOK CLUB
Begins on page 39
Roasted Potatoes p.41
Makes 2 pounds
2 pounds baby Yukon gold potatoes, sliced in half
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
8 to 10 sprigs fresh thyme
1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, toss potatoes with olive oil, salt, and pepper.
3. Place on prepared pan with thyme, and bake until golden brown, 30 to 35 minutes.
Dutch Oven Bread p.42
Makes 1 (12-inch) loaf
3 cups bread flour*
1 cup white whole wheat flour*
1 tablespoon kosher salt
2¼ teaspoons rapid-rise instant yeast
1¾ cups plus 2 tablespoons warm water, (105° to 110°)
1. In a large bowl, place bread flour, white whole wheat flour, salt, and yeast; add 1¾ cups plus 2 tablespoons warm water, and mix by hand until mixture is fully incorporated and forms a sticky dough. (Alternately, place all dry ingredients in the bowl of a stand mixer, add water, and beat with the paddle attachment until a sticky dough forms, about 30 seconds).
2. Cover and let rise in a warm, draft-free place (75°) for 2 hours. Refrigerate for at least 2 hours, preferably overnight, or up to 7 days.
3. Turn out dough onto a lightly floured surface. Lightly press dough just to level and even it out. Starting on the left side and working clockwise, fold edges of dough toward the center, pressing lightly, being careful not to create any air pockets.
4. Turn dough ball over, and using both hands, cup dough and pull it toward you (avoid re-flouring work surface, even if dough sticks slightly). Rotate dough 180° and repeat process 7 to 8 times, until you have a smooth, tight, sealed 10-inch oval. Applying even pressure, taper ends to yield a final length of 12 inches.
5. Lightly dust a piece of parchment paper with flour, and place the oval seam-side down. Lightly dust surface of dough with flour. Loosely cover with plastic wrap, and let risein a warm, draft-free place (75°) for 1 hour.
6. When dough has 30 minutes left torise, place Dutch oven and lid in the cold oven, adjusting racks to fit, if needed. Heat oven to 500°.
With a paring knife, score top
