Boule Bread

3 Feb

Now that it is really cold outside, why not warm up the house by baking some bread.  Boule, which is one my favorites, is a round loaf of  crusty bread.  It goes great with soups, salads and pasta. Try dipping it in olive oil or  slather on some butter.   For breakfast, slice it thin, and toast it,  then add some butter and/or some Jam.  Below is a simple recipe I have used for years and once you get the hang of it you just might make it weekly!  Enjoy!

Photo by: Susan T's Kitchen
Photo by: Susan T’s Kitchen
  1. 2 tablespoons sugar
  2. 1 package dry yeast
  3. 1 cup warm water
  4. 2 cups white flour level with knife
  5. 1 cup wheat flour level with knife
  6. 1 tsp salt
  7. 1 tbsp olive oil
  8.  Cornmeal
  • In a large mixing bowl add 1 cup warm water, dissolve the yeast and sugar
  • Let stand 5 minutes.
  • Stir in oil.
  • Add to the yeast mixture, 1 cup of the wheat,
  • 1 cup of the white flour and salt
  • Stir until a soft dough forms. Add a spoonful of flour as needed.
  • Turn dough out onto a lightly floured surface.
Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

  • Knead dough until it is smooth and elastic.
  • Continue to spoon remaining flour to the dough ball to prevent dough from sticking.
  • Place dough in a large bowl coated with olive oil, cover and place in a warm spot for about an hour.
  • Photo by: Susan T's Kitchen

    Photo by: Susan T’s Kitchen

  • Punch down dough and knead once more.
  • On a large baking sheet sprinkle cornmeal
  • Place dough on sheet, cover, let rise for an hour, or until doubled in size.
  • Make two slits with sharp knife
  • Bake at 350 for 30 minutes or until bread is browned on bottom.  Let cool on wire rack.
Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

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8 Responses to “Boule Bread”

  1. milkandbun February 3, 2013 at 5:58 am #

    That’s really so good and warmly to eat freshly baked bread!

  2. Food and Forage Hebrides February 3, 2013 at 9:48 am #

    Lovely straightforward recipe. I like the use of cornmeal, I normally use rye. I’m inspired to make some bread today. Thanks.

  3. the blonde gardener February 3, 2013 at 2:16 pm #

    This sounds so good, but I have a confession—yeast hates me. Any time a recipe calls for it, it will never rise for me. The yeast has not expired, I use water warm to the touch. any advice? Thanks, Brenda

  4. Nine Cent Girl February 3, 2013 at 3:33 pm #

    Looks divine!! Thanks for sharing!

  5. Sophie33 June 23, 2014 at 5:15 am #

    I want to make the bread but how much is 1 package of yeast? In Belgium that is 7.5 grams!

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