French Boule

FRENCH BOULE //

There really isn't anything better than being able to show up to your friend's house with a freshly baked loaf of this bread. Better yet, there is nothing better than the smell of freshly baked bread anywhere you are, especially at home and even more better when it's a gluten-free home. Makes excellent toast points for that charcuterie board, pressed sandwiches, and let's not forget that classic bottle of red and a wedge of brie.

FRENCH BOULE

3 1⁄2 cups (395 g) Bread & Pizza Blend

2 1⁄2 teaspoons gluten-free active dry yeast

21⁄8 teaspoons kosher salt

21⁄2 tablespoons pure olive oil, plus more for greasing

2 large eggs

2 tablespoons clover honey

unsalted butter, for greasing

Glutinous rice flour, for dusting

MAKES ONE 10-INCH (25-CM) ROUND LOAF

In the bowl of a stand mixer fitted with the paddle attachment, combine the Bread & Pizza Blend and the yeast. With the mixer running, add 11⁄4 cups (300 ml) lukewarm water, the oil, eggs, and honey. Beat vigorously on high speed for 3 minutes, or until the dough is very sticky. Add the kosher salt and mix until the dough is sticking to both the paddle and the sides of the bowl.

Liberally butter a large bowl. Place the dough in the bowl, turn it to coat the surface with butter, cover it with plastic wrap, and refrigerate it for at least 3 hours, or overnight (at least 8 hours) for best results.

Preheat the oven to 425°F (220°C). Set an oven rack in the middle position and have a 6-quart (5.7-L) Dutch oven ready on the counter.

Dust your work surface with glutinous rice flour. Turn out the dough and knead it until it’s very smooth and elastic, about ten turns. Using the heel of your hand, fold the dough over and over, rotating the dough clockwise as you work, until you form a nice tight ball. The top should be perfectly smooth. Coat the dough with a thin layer of glutinous rice flour and slash the top with a razor or sharp knife, cutting just 1⁄4 inch (6 mm) in.

Set the dough into the Dutch oven (with the slash facing up), put on the lid, and bake for 25 to 30 minutes, until the loaf is domed and doubled

in size. Remove the lid and continue baking until the crust is crisp and brown, 10 to 20 minutes more. Remove the bread from the Dutch oven and transfer it to a wire rack to cool. (The bread will continue to bake internally as it cools, so resist the urge to slice it when it’s piping hot.)

The bread will keep in an airtight container at room temperature for up to 3 days. Double-wrapped, this bread freezes beautifully for up to 3 months.

VARIATION: Classic Dinner Rolls

For a classic dinner roll, follow the recipe above but divide the dough

into 8 rounds, each weighing about 110 grams. In a small bowl, whisk together 1 large egg and 2 tablespoons heavy cream. Place the rounds on a rimmed baking sheet and bake them at 425°F (220°C) for 15 minutes. Brush them with the egg wash and bake them for 5 to 10 minutes more, until the rolls are golden brown. Serve warm or at room temperature.

The rolls will keep in an airtight container at room temperature for up to

3 days, or frozen double-wrapped, for 3 months