Toast

I can't think of anything offhand that I enjoy more than simple buttered toast. It makes a great breakfast, or a worthy substrate for other foods, or a sustaining snack. I applaud whoever first took a slice of bread and held it over a fire until it turned lightly brown, then slathered it with butter. Whoever she was, she invented something so comforting, so universal that it ranks right up there with chicken soup in the pantheon of comfort foods.

When toast is made with bread like this, it surpasses good and goes straight to great. Cousin Jan gave us part of a loaf that she got from the estimable James Sartain, along with the recipe. I haven't made the bread myself yet but I have partaken of it and it comes recommended with several stars.

It's a no-knead bread, too, so even easier to make. I have to admit to being so wonky that I actually enjoy kneading bread, but even I rejoice when something this tasty doesn't require heavy work to produce.

Here's the recipe* - let me know if you make it and how it turned out. And don't forget to toast and butter a couple of the slices.

MASTER ARTISAN BREAD RECIPE

This recipe makes enough for four 1-pound loves and can be stored in the refrigerator for up to 2 weeks. Bake it unadorned as a Crusty Boule, or roll ingredients into the refrigerated dough to create sweet and savory loaves.

*James Sartain left a comment and mentioned that he added 1/2 cup of his sourdough starter to the ingredients below, to give the bread added chewiness. If you have starter, you might want to do that, too.

3 1/2 Cups lukewarm water
4 teaspoons active dry yeast
4 teaspoons coarse salt
7 1/4 cups (2 lb. 4 oz.; 1027.67 grams) unbleached all-purpose flour (measure using scoop and sweep method)

1) Combine water, yeast and salt in large bowl. With spoon (or mixer with paddle attachment), stir in flour (dough will be wet)
2) Place dough in 5-quart lidded container; cover with lid (do not snap airtight). Let rise at room temperature 2 hours.

Refrigerate overnight or up to 14 days.

CRUSTY BOULE

This crusty European-style loaf has a crisp and hearty crumb. It's perfect as an everyday bread to serve with soups and salads or just a slice of cheese.

1-lb. (grapefruit-sized) portion of Master Recipe (above)

1) Hold dough and dust top with flour; quickly shape into ball by stretching surface of dough around to bottom on all four sides, rotating a quarter turn as you go.

2) Place dough on pizza peel or baking sheet liberally sprinkled with cornmeal or lined with parchment paper; cover loosely with lightly floured plastic wrap. Let stand in warm draft-free place 1 hour or until dough is slightly puffed and no longer chilled.

3)Thirty minutes before baking, place baking stone on center oven rack; place empty broiler pan on bottom oven rack. Heat oven to 450 F.

4) Dust loaf with flour. With serrated knife, make 2 or 3 (1/4-inch-deep) slashes in top of laof. Slide loaf (with parchment paper if using) onto baking stone. Immediately pour 1 cup of hot water into broiler pan; quickly close oven door to trap steam.

5) Bake 30 minutes or until deep golden brown and loaf sounds hollow when topped on bottom. Cool completely on wire rack.

1 (12-slice) loaf.
PER SLICE: 80 calories, 0 g total fat (0 g saturated fat), 2.5 g protein, 16.5 g carbohydrate, 0 mg cholesterol, 135 mg sodium, .5 g fiber.