BEGINNER ITALIAN BREAD 🥖🌿🇮🇹
A classic, airy loaf with a thin, crackling crust and a tender crumb, precisely infused with premium botanical olive oil. A savory centerpiece for any gourmet meal.
RECIPE INFO:
Category: Gourmet Edible / Artisan Bread
Difficulty: Easy
Prep Time: 20 minutes
Rise Time: 2 hours 30 minutes
Cook Time: 25 minutes
Servings: 10 slices
THC per serving: Approximately 10mg THC per slice
TERPENE PAIRING:
Best paired with strains high in Pinene or Myrcene. Pinene mirrors the fresh, balsamic-like qualities of high-end olive oil and rosemary, while Myrcene enhances the earthy, toasted notes of the fresh-baked crust.
DOSAGE INFORMATION:
Each slice contains approximately 10mg THC. Total loaf contains 100mg THC. The infused olive oil is kneaded directly into the dough to ensure the infusion is molecularly distributed throughout the crumb.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the infusion base)
* 1 cup extra virgin olive oil (you will use 2 tbsp for this recipe)
* 3 1/2 cups bread flour (plus extra for dusting)
* 1 1/2 cups warm water (exactly 105°F)
* 2 1/4 tsp active dry yeast (one packet)
* 1 tbsp honey (to feed the yeast)
* 1 1/2 tsp sea salt
* 1 tsp dried rosemary (optional, for flavor)
* Cornmeal (for the baking sheet)
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into small, uniform pieces.
* Spread in a single layer on a parchment-lined baking sheet.
* Bake for 30-40 minutes until the material is a light toasted brown.
* Cool completely before beginning the oil infusion.
INFUSION INSTRUCTIONS:
* Combine 1 cup of olive oil and the decarboxylated flower in a double boiler.
* Maintain a temperature between 160°F and 180°F for 3 hours.
* Strain through a fine-mesh sieve and cheesecloth into a glass jar.
* Measure exactly 2 tbsp of this infused oil for the recipe. Store the rest in a cool, dark place.
PREPARATION INSTRUCTIONS:
* In a large bowl, combine the warm water, honey, and yeast. Let sit for 5-10 minutes until foamy.
* Add 2 cups of the flour and the 2 tbsp of infused olive oil to the yeast mixture. Stir until a thick paste forms.
* Add the sea salt and the remaining flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl.
* Turn the dough onto a floured surface and knead by hand for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky, but not sticky.
* Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1.5 hours or until doubled in size.
* Gently punch down the dough and shape it into a long, tapered oval.
* Place the loaf on a baking sheet dusted with cornmeal. Cover and let rise again for 45-60 minutes.
* Preheat oven to 400°F. Place a shallow pan on the bottom rack.
* Using a very sharp knife or lame, make 3-4 diagonal slashes across the top of the loaf.
* Place the bread in the oven and carefully pour 1 cup of ice cubes into the hot pan on the bottom rack to create steam.
* Bake for 25-30 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
* Allow to cool completely on a wire rack before slicing to ensure the crumb sets properly.
CHEF TIPS:
For the most professional "artisan" look, do not skip the steam pan. The humidity in the first few minutes of baking allows the dough to expand without the crust hardening too quickly, resulting in a lighter, more voluminous loaf with a superior finish.
Enjoy the Beginner Italian Bread responsibly 🥖🌿🇮🇹