Boule Bread is a fat, round loaf. Traditionally it is baked on a baking stone but is commonly baked in cake pans to allow for a rounder fuller loaf. Boule means ball in French.
It is delicious served with any time and is sure to make any meal special.
This recipe makes 2 loaves.
1 tablespoon salt
1 tablespoon sugar
1 (1/4-ounce) packet fresh fast-acting yeast
1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast, too cool and the yeast won't be activated)
4 cups all-purpose flour, plus some extra for kneading the dough
1/4 cup melted butter
Dissolve the salt, sugar, and yeast in the warm water and allow the yeast to rest for about 5 minutes. The yeast mixture is ready when it is all bubbly.
Place the flour in a food processor fitted with a dough blade.
Through the feeding tube with the food processor running, slowly pour in the yeast mixture
Combine until the dough comes together and is a cohesive mass and pulls away from the sides of the food processor.
Transfer the dough to a lightly floured surface
With lightly floured hands knead the dough for about 5 minutes.
Place the dough into a lightly oiled large size bowl and turn to lightly coat in oil.
Cover the dough with a clean damp dish towel and allow dough to rise in a warm draft free place until it is roughly doubles in size. This will take about 1 hour. The dough is ready if you make an indentation with your finger and it does not spring back.
Punch the dough down and leaving it in the same bowl allow it to rise again. This will give the bread a finer texture. Note: It will not rise as high the second time.
Preheat your oven to 400 degrees F.
Turn the dough out onto a lightly floured surface.
Divide the dough in half, keeping the second half covered with the damp towel and set aside.
Shape the first half of the dough into a circle by pulling from the side and pushing the dough under and up from the bottom to form a dome. Be sure to rotating to make it circular.
Grease a round 8 or 9 inch cake pan for each loaf.
Place the shaped dough into a cake pan and cover with a piece of oiled plastic wrap and let rest 10 minutes.
Repeat for the second half of the dough.
Brush the tops of the loaves with melted butter and place the cake pans in the oven.
Bake the loaves until the crust is golden brown and crispy. The bread should sound hollow when tapped about 30 to 35 minutes.
Remove the loaves of bread from the oven and let rest 10 minutes in the cake pans.
Remove the Boule Bread from pans.
This bread may be served warm or room temperature.
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