SUNRISE TABLE BREAD

BREAD AND CRUMB
Written By AK

INGREDIENTS

  • 2 ½ cups all-purpose flour

  • 1 ½ cups lukewarm water (hold back 1–2 teaspoons if the dough feels too wet)

  • 2 teaspoons active dry yeast

  • 2 teaspoons salt

  • 3 tablespoons olive oil (plus more for brushing)

  • 2 tablespoons honey

  • Zest of ½ a lemon (about 1 teaspoon packed)

Optional Add-Ins

  • Seeds or oats sprinkled on top

  • Roasted garlic (for a savory version)

INSTRUCTIONS

Activate the yeast
In a large mixing bowl, dissolve the yeast in lukewarm water. Let sit for about 15 minutes until foamy. Stir in the honey, olive oil, and lemon zest so they blend evenly.

Mix the dough
Add flour and salt. Stir with a wooden spoon until combined. The dough will be soft, sticky, and a little shaggy. That’s just right.

First rise (fermentation)
Cover with a towel or plastic wrap and let rise at room temperature for 2–4 hours, or overnight in the fridge for more flavor. It should double in size and look airy.

Shape the dough
Lightly flour your surface. Gently scrape the dough out, fold it 3–5 times to build structure, and shape into a round or oval loaf. Place on parchment for a Dutch oven or into a loaf pan. Cover and rest 30 minutes.

Preheat the oven
While the dough rests, preheat the oven to 400°F (204°C). If using a Dutch oven, place it inside to heat for at least 20 minutes.

Bake
Brush the top with olive oil. Place the dough in your pot or pan. Bake at 400°F for 20 minutes, then lower heat to 375°F and bake another 20–25 minutes, until golden and hollow-sounding when tapped.

Cool
Remove from the pot or pan and place on a wire rack. Brush the warm crust with a little olive oil or butter. Cool at least 1 hour before slicing.

NOTES FROM MY TABLE

STORAGE GUIDE FOR SUNRISE TABLE BREAD

Day 1

  • After baking, let the bread cool completely (at least 1 hour).

  • Once cooled, wrap it in a clean cotton or linen kitchen towel. This keeps the crust from getting soggy while still protecting it. Leave it on the counter.

Day 2 to 3

  • Move the wrapped bread into a large paper bag or slide the towel-wrapped loaf into a loose plastic bag. This keeps the interior soft without trapping too much moisture in the crust.

  • Store at room temperature. Do not refrigerate, because refrigeration makes bread stale faster.

After Day 3 (if you still have some left)

  • Slice what remains, place slices in a freezer bag, press out extra air, and freeze.

  • To serve, toast slices straight from the freezer or warm them gently in the oven. They will taste like fresh baked again.

Extra Tip

  • If the crust feels too firm after a couple of days, wrap the whole loaf in foil and warm it in a 300°F oven for 8–10 minutes. It refreshes both crust and crumb.

AK
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