Mack Truck Bread

My magic recipe book.

This recipe comes from a book called No Need to Knead by Susanne Dunway.  You can get it on Amazon for about 35 bucks.   I don’t remember the actual name of the recipe itself, but in my family we’ve always called it Mack Truck Bread.  At the beginning of the recipe, there’s a little story about the baker making a pile of these breads and taking them across the street.  One of them fell to the asphalt and was run over by a Mack truck.  The incredulous onlookers watched as the flattened bread miraculously returned to its original shape.  It’s a very durable baked good.

This recipe makes one 9-12″ round focaccia loaf or two 13″ baguettes.  Best served hot, though it’s good for toasting the next day if wrapped carefully.  After that it gets a little too stale.

In a medium-sized bowl, pour two cups of lukewarm water (in my house, which is very cold, I usually have the water temperature at warm, and it cools from there).

Sprinkle the yeast over the lukewarm water.
Stir the yeast until it dissolves.

Sprinkle two teaspoons active dry yeast into the water and stir until dissolved.

In a measuring cup, mix four cups of all-purpose flour with two teaspoons of salt.  Add the flour mixture, a little at a time, to the bowl of yeast water.  Mix with a spoon until combined.  The dough will be extremely sticky, and you may find, depending on the weather, that you won’t use all the flour you have at hand.

Pour in the flour and salt a little at a time, stirring all the while.
The dough will be very sticky.
A quick knead will get all the bits sticking together.

The recipe says that you don’t need to knead this bread, but I find mixing it a bit with my hands inside the bowl gets all the sticky clumps together and gives my dough a little bit of cohesiveness.  A minute of work should suffice.

Place the dough in another, oiled or greased bowl, cover with a towel, and leave in a warm place to rise for an hour or so, until the dough is about twice its original size.  Putting it next to a heater works, but make sure the heat isn’t too strong in any one area, because that will actually begin to cook the dough.

Make sure to grease or spray the bowl before you put in the dough.

Once the dough has risen, you will want to put it in the baking pan and leave it for another thirty minutes or so to rise again.

Cover the dough with a clean towel and leave it to rise in a warm place.

Brush the top of the dough with olive oil, then sprinkle with salt and some herbs and spices.  Play around with the toppings you put on the bread before baking.  We prefer the pre-mixed spices you can get in the grocery store, but anything that suits your fancy will work.  I have also tried incorporating extra ingredients into the bread, such as raisins or chopped olives.  Both work extremely well, and I bet you can make a half-decent garlic bread this way.

Allow the dough to rise to about twice its original size.

I cook this bread in one of two ways.  The first way is to plop the bowl of dough upside down in the centre of a large greased cast iron skillet.  The dough will expand to fill the shape of the skillet.  Bake this at 450°F for about 20-25 minutes.  Alternatively, cut the risen dough in half (not an easy or particularly scientific task) and stretch it along the lengths of two greased baguette pans.  Bake at 425°F for 20-25 minutes.  When the bread is done, it will be golden brown on top and the bottom will make a nice solid sound when you knock on it.  If you find the bottom is too soft after baking (for instance, the baguette pan I have doesn’t have little holes in the bottom of it), then put the loaf straight on the rack of the oven for another five or ten minutes to ‘crispen up’ as the Pie says.

Stretch the dough with your hands if you are making baguettes.
Sprinkle the bread with spices and let it rise some more.
The loaves should be crusty and golden when finished.
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