Rustic Sour Dough Loaf

Rustic Loaf (Bucket Dough Method)

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Your husband calls to tell you that he’s on his way home from work. Oh, and that his good friend Joe’s wife is out of town, so he invited Joe over for dinner. That’s okay, right?

Wrong! Because you forgot to plan a side dish for dinner (again), and all you have planned to eat is a main course of meat (again).  Since meat’s expensive, you bought the smallest package of meat you could find, and you’re already afraid that the kids might resort to cannibalism in order to make sure their stomachs get full. So no, Joe can’t come over for dinner, thank you very much. Have fun retracting your invitation.

On second thought…

Hospitality IS encouraged in the Bible, after all, so maybe you should let Joe come. If only you had a contingency plan for unexpected guests…

Here’s your contingency plan!

Nothing says “welcome” like the smell (and taste) of fresh bread. With Bucket Dough, you can agree to feed last minute guests without fear.  Bread (slathered with butter) stretches the meal so that nobody goes hungry. In fact, most guests will feel honored that you took the time to bake homemade bread for them!

But maybe you should also keep a few bags of frozen veggies on hand.  Just in case.

Rustic Loaf (Bucket Dough)
 
An easy "artisan" style sourdough bread that's perfect for making dinner guests feel special.
Author:
Recipe type: Bread
Ingredients
  • Bucket Dough
  • A flat pan, such as a cookie sheet or stoneware
Instructions
  1. Preheat oven to 350 degrees.
  2. Grab a blob of Bucket Dough and plop it onto your pan. If you want to make it look prettier, make a couple 1-inch slices across the top of the dough. This "trains" the dough into the shape it should rise while baking, but it's totally optional.
  3. Put your pan into the oven for 20-60 minutes, or until the internal temperature of the bread is 180 degrees F. (Sorry for the large range, but it depends on how large your dough blob is. Bigger blobs take longer to cook.)
Notes
This is a great loaf to make in the toaster oven. I use a mini bar pan, plop on my dough, and shove it in the toaster oven. It doesn't heat up my kitchen as much, and the oven's still free in case I actually DID remember to plan another side dish...

Also, that whole in the side of the Rustic Loaf pictured above? That's from the meat thermometer that I use to check the internal temperature. There's nothing worse than cutting into a doughy loaf when there's a guest watching...when in doubt of doneness, check the internal temp!

 

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