My Aunt Emily (that’s right, Auntie Em!) spent the first fifteen years of her marriage on a remote farm in what we called the “wilderness” of Colorado. She had plenty of time to experiment in the kitchen and became an incredible self-taught cook and baker. I imagine her as a young wife, the winds of the Rockies howling outside her door and her warm kitchen full of the comforting smell of baking bread. This recipe has been passed through the family as it is easy and delicious. I make multiple batches for Christmas presents that tend to garner multiple requests for the recipe. Similar to a French loaf in style, it’s perfect as a side for hearty cool-weather favorites like stews and pot roasts. —Carrie Morey
kosher salt, plus more for sprinkling on top
1 1/2 cups
inch bread loaf pan
In This Recipe
Preheat oven to 425 degrees.
Dissolve yeast in warm water and set aside.
Mix four, salt, and sugar. Add yeast.
Mix well and then add chilled water, little by little. The dough will be wet.
Cover dough with damp towel and let sit for 45 minutes.
Coat loaf pan with ½?1 teaspoon olive oil.
Put dough in pan.
Brush top with remaining olive oil and sprinkle top with kosher salt, about ¼ teaspoon.
Bake at 425 degrees for 25?30 minutes or until golden brown and sides of dough pull away from pan.