Discover the magic of homemade bread with this Cloud Bread recipe, a fluffy and light culinary creation that will lift your spirits and your meals. Perfectly soft, with a melt-in-your-mouth texture, this bread combines simplicity with the rich flavors of traditional baking to bring you a versatile dish that complements any meal.
Why You’ll Love This:
This Cloud Bread is not just bread; it’s an experience. The dough rises to create a light and airy texture that’s incomparable to store-bought bread. Its versatility allows it to be the perfect companion to a variety of spreads and toppings, transforming each bite into a delightful taste adventure. Plus, the process of making it is as rewarding as enjoying the final product.
Perfect Occasion:
Ideal for brunches, family gatherings, or simply to elevate your everyday meals. It serves as a wonderful base for both savory and sweet toppings, making it a hit for breakfast, lunch, or dinner. Whether it’s a casual weekend treat or part of a festive meal, this Cloud Bread is sure to impress.
Decoration Tips:
Serve this bread as the star of a beautiful platter, surrounded by bowls of grated tomatoes, sour cream, schug, hard-boiled eggs, and confit garlic. Each slice can be a canvas for your favorite combination of flavors. Present it on a rustic wooden board for that artisanal touch, encouraging guests to tear off pieces and dip into the assortments.
Dough Ingredients:
- 2.2 pounds of flour
- 3 cups of water (660g)
- 1.8 ounces of fresh yeast or 2 tablespoons of dry yeast
- ½ cup of sugar (100g)
- ¼ cup of oil (50g)
- 1 tablespoon of salt (10g)
For Spreading:
- 7 ounces of soft butter or margarine
For Serving:
- Schug
- Hard-boiled eggs
- Grated tomatoes
- Confit garlic
- Sour cream
Instructions:
- In a mixer bowl fitted with a dough hook, combine water, yeast, sugar, oil, flour, and salt.
- Mix on medium speed for 5 minutes, then increase to medium-high and mix for another 7 minutes.
- Transfer the dough to an oiled bowl, cover, and let it rise until it doubles in size, about an hour.
- Divide the dough into 10 equal balls. Roll each ball into a thin rectangle, spread a thin layer of soft butter/margarine, fold one side to the center and the other side over it, spread a bit more butter/margarine, and roll it up into a cylinder.
- Place the rolls in a 22 cm diameter buttered/margarined pot, cover, and let rise for 35 minutes.
- Bake in a preheated oven at 356°F (180°C) convection for 50 minutes. Let it cool outside the oven.
- Invert the bread onto a serving plate and remove from the pot.
- Serve with grated tomatoes, sour cream, schug, hard-boiled eggs, and confit garlic.
Enjoy this heavenly bread and let it transport you to a cloud of deliciousness!
