The first time I pulled these rustic, golden bread balls from my oven, the entire house transformed. The air, thick with the warm, yeasty perfume of honest country bread, felt like a hug. I remember the satisfying thump as I tapped a loaf’s bottom, hearing that perfect hollow sound of success. I’d been chasing that simple, crusty-on-the-outside, pillowy-on-the-inside magic for ages, and this recipe—adapted from my grandmother’s notes—finally delivered it. It’s more than bread; it’s an edible piece of comfort, and making it by hand connects me to something wonderfully fundamental. This isn’t just baking; it’s a soulful kitchen ritual I’m so eager to share with you.
Ingredients
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1 ½ teaspoons fine sea salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ¼ cups (300ml) warm water (about 105-110°F)
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil, plus more for coating the bowl
Don’t let the short list fool you—each ingredient plays a starring role. I’ve learned the hard way that using fine sea salt instead of coarse kosher salt ensures it dissolves evenly without risking tiny salty pockets. For the yeast, that bit of honey is my non-negotiable secret; it gently feeds the yeast, leading to a more robust and active rise compared to using plain water. Trust me, it makes a huge difference in flavor depth. And while any all-purpose flour works, I find one with a moderate protein content (around 10-12%) gives the perfect balance of chew and tenderness.(See the next page below to continue…)