The best delicious Quarry Tile Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Quarry Tile Bread recipe today!
Hello my friends, this Quarry Tile Bread recipe will not disappoint, I promise! Made with simple ingredients, our Quarry Tile Bread is amazingly delicious, and addictive, everyone will be asking for more Quarry Tile Bread.
What Makes This Quarry Tile Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Quarry Tile Bread.
Ready to make this Quarry Tile Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Expanded sourdough
1 1/3 c Flour
1 ts Salt
1 ts Sugar
3/16 c Water (eyeball it =85 this
-is a weird measurement
-because I converted this
-recipe to sourdough from a
-yeast bread recipe)
1 tb Olive oil
Additional flour
Bake on unglazed tile or a pizza stone on the bottom rack of oven to make
it nice and crusty. Or bake it in a greased bread pan.
Mix all ingredients and knead, adding flour until dough is no longer
sticky. Let rise until doubled in volume. Punch out bubbles and form loaf,
let rise until doubled in volume. Preheat oven to 350 degrees. Bake 30-40
minutes or however long it takes to brown nicely all over. I lined a small
Corning dish with a dish towel and let the bread rise in it. I took it out
by lifting it out by the towel edges, transferred it to one hand and
quickly put it on the stone right side up.
Yields
1 Loaf
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