Hickory Ridge, AR

Rustic Thanksgiving Bread

Gin Lee
Rustic Thanksgiving BreadPhoto byGin Lee

Rustic Thanksgiving Bread

Join me today while I create a perfect and simple loaf of rustic bread for our Thanksgiving dinner tomorrow. The bread can be made quickly in just a few hours, allowing you to have fresh bread by lunchtime if you start preparing the dough in the morning. Unlike traditional bread recipes, this recipe uses a stone for resting and baking the dough. Which ultimately makes a gorgeous, crusty, rustic loaf of bread that's perfect for the holidays.

Rustic Thanksgiving BreadPhoto byGin Lee


  • 3 cups of all-purpose flour
  • 2 teaspoons of active dry yeast
  • 1 1/2 teaspoons of seasoning salt
  • 1 1/2 cups of warm water
  • 1 teaspoon of Splenda or sugar
  • Canola oil for greasing
  • Cornmeal for dusting


In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until the mixture becomes frothy.

In a large mixing bowl, combine the flour and seasoning salt. Using your fingers, create a small well in the center and pour in the yeast mixture inside it.


Stir the mixture with a wooden spoon until a shaggy dough begins to form. Once it becomes difficult to stir, transfer the mixture onto a floured surface and knead it for about 10 minutes until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step, but I just use my hands.


Place the dough in a greased bowl and cover it with a clean tea towel or plastic wrap. Allow the dough to rise in a warm area for about 1 to 2 hours, or until it has doubled in size.


How the dough appears after the first and second risePhoto byGin Lee

Preheat your oven to 425 degrees. Place a baking stone or an inverted baking tray in the oven to preheat as well.

Once the dough has doubled, punch it down to release any trapped air that may be in the dough. Transfer it onto a lightly floured surface and shape it into a round or oval loaf by folding the edges towards the center.


Now, remove the baking stone or baking tray from the oven. Sprinkle the preheated baking stone or baking tray lightly with cornmeal. Carefully transfer the shaped loaf onto the stone or sheet. Alternatively, you can place the loaf on a parchment-lined baking tray. (I flipped my dough seam-side down.)

Cover the loaf with the kitchen towel and let it rise for another 30 to 40 minutes, until it slightly puffs up.


With a sharp knife, make a few shallow slashes on the top of the loaf to allow it to expand in the oven.


Place the loaf in the preheated oven and bake for about 25 to 30 minutes, or until the crust turns golden brown. To check if it's done, tap the bottom of the bread; if it sounds hollow, it's ready.


Remove the rustic bread from the oven and allow it to cool on a wire rack. It's best enjoyed fresh and warm, but it can also be stored in an airtight bag or container for a couple of days.

Enjoy your homemade rustic bread with butter, or your favorite spreads!

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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