By John T. Edge
- Total Time
- 1 hour 25 minutes
- Rating
- 4(77)
- Notes
- Read community notes
In 2011, John T. Edge wrote an article about the growing popularity of Bosnian bakeries in St. Louis. This recipe for a simple white bread ran alongside it and came from his wife, Blair Hobbs. She adapted it from Jubilee Partners, an organization in Comer, Ga. that hosts refugees new to the United States, and other sources.
Featured in: Foods of Their Homeland, Now Mainstreamed
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Ingredients
Yield:2 loaves
- 8cups (42 ounces) bread flour
- 1tablespoon plus 1 teaspoon (16 grams) salt
- 1½teaspoons (6 grams) dry yeast
- Butter, for greasing pans
- Spray oil or vegetable oil
Ingredient Substitution Guide
Preparation
Step
1
With your hands, mix together the flour, salt, yeast and 4½ cups warm water (115 degrees) in a very large bowl until the batter is mixed thoroughly. It will look more like thick cake batter than dough and will be very sticky; do not knead.
Step
2
Cover with plastic wrap and let rise at room temperature for 4 to 10 hours.
Step
3
Butter two 9-inch-by-5-inch metal loaf pans. Quickly stir down the batter, and divide evenly between the pans. Spray or very lightly brush tops of loaves with oil. Let them rest at room temperature for 30 minutes.
Step
4
Put the pans into the middle rack of a cold oven, then turn to 500 degrees. After 30 minutes, reduce heat to 300 degrees and bake until risen and light golden, an additional 40 to 45 minutes. Cool loaves thoroughly before serving.
Ratings
4
out of 5
77
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Cooking Notes
Genny
So..
The recipe for the "buns" can be found at creolecontessa.com using an adaptation of this recipe. Basically, after the first rise and a rest in the fridge overnight, the dough is divided into 10 balls,a short rise,then buttering the tops and then baking at 400 for 30 minutes. Indeed, the rolls are called lepinja!
Doug
Top burned during 30 minutes at 500 degrees. On line version says 15 minutes at 500 degrees; trying that.
Russell
I’ve made this recipe for the last 10 years. Just make sure to mix the dough thoroughly and spray the loaf pans with Pam. Bake at or below the middle of the oven so the tops don’t burn. Cool, then freeze what you won’t use in a few days.One more thing: This bread is best enjoyed only when toasted.
Linda
Why is the water measured in cups, the flour measured in ounces and cups, yet the salt and yeast is measured in teaspoons and grams? That is what I really hate about american recipes - the measurements are all over the place.
Janice
I made half the recipe - because I only can use one loaf of bread at a time. It makes a nice white bread, with a surprisingly fine crumb. Butter the loaf pans well!!! The bread really, really stuck to the pan. I was surprised to see the top looking very golden brown after the 30 min at 500 degrees, and I worried that the additional cooking would be too long. I only did 35 minutes at 300 degrees, but should have done the full 45 minutes. The top was brown, but the sides were a little light.
bu
I found this recipe from the scroll at the top of the Cooking section that shows other recipes. That picture showed a six irregularly shaped small loaves or large buns on parchment paper on a cookie sheet. But this recipe is for two loaves baked in a loaf pan.
I want that other recipe!!!
Janice
It looks like lepinja. I'd love the recipe, too.
Genny
So..
The recipe for the "buns" can be found at creolecontessa.com using an adaptation of this recipe. Basically, after the first rise and a rest in the fridge overnight, the dough is divided into 10 balls,a short rise,then buttering the tops and then baking at 400 for 30 minutes. Indeed, the rolls are called lepinja!
M Krebs
What happens to the 3 1/2 cups of additional flour that was called for in the ingredients but never added?
DRD
You've confused the flour and water measures.
John D
It was known as Portugese Bread when I used to summer on Nantucket. Notice that there is nothing in the recipe to keep this bread from going stale. Freeze that second loaf, and be prepared to finish the first loaf in a day.
Dew
What's different about bread flour rather than all-purpose flour?
Lizzy
Bread flour has more of the protein that produces gluten. Gluten creates the stretchiness that gives bread structure
Owen Sindler
Hi
Has anyone made this recipe adding some starter to the dough? Thanks.
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