Quick basil bread or whatever bread you want!

This makes two boules of bread. Two of what you may be asking. In French the term, boule means ball which describes a rustic round loaf of bread. So, in "I'm from Georgia" terms we are making two loaves of fresh homemade bread. It is quick, ridiculously easy, and has the perfect crust on the outside while being soft on the inside. Kind of like me. 

This particular day I loaded the loaves with heaping piles of fresh basil from the garden along with fresh sautéed garlic. 

This gardening season we had a baby (meet Emerald) right at harvesting time. This bread recipe was the easiest way to use a whole lot of our basil. I made several loaves and froze them. They thaw perfectly in a couple of hours on the counter and taste the same as fresh, well close enough.

Like many of the recipes on this website this one is very easily customizable.

Stick around and I'll be sharing other options for different flavors or you can come up with your own. 

I used roughly 6 cups of fresh basil, chopped. 

A whole bulb of garlic, minced, sauteed

6 cups of unbleached flour

2 packs of instant/rapid rise yeast 

2 tsp sea salt 

3 cups of water- bath water temp 

In a large mixing bowl add the flour, salt, and yeast. Whisk well. 

I think it is easier to add herbs, seasonings, or whatever you want at this stage, whisk to make sure everything is evenly distributed.

Stir in the water using a wooden spoon or use your hands to combine. 

Cover and let this rest for about 3 hours. It should double in size. 

Preheat oven to 425°F

Flour your working surface- I clean the kitchen counter really well, sprinkle with flour, and then place the dough there. 

Split into two halves 

You really don't need to knead this bread. You simply shape it into a round shape, score the top. (To score you just cut a line down the middle) 

Place on a lined baking sheet. I used unbleached parchment paper

Bake at 425°F for roughly 20-25 minutes 

Remove from oven and serve when ready.  

Video & Print Card coming soon!

Look at all of that fresh basil!