Salt Lick Cookbook: Homemade Bread Recipe

This slightly-sweet homemade bread recipe gives you a soft crumb and crispy crust.

Salt Lick Cookbook

Salt Lick is an established barbecue joint in Driftwood, Texas. Serving over 600,000 customers a year, it is hard to dispute that they know their meats. “The Salt Lick Cookbook,” by Salt Lick owner Scott Roberts, with Jessica Dupuy, was written to share his family’s story, knowledge and passion.

Cover Courtesy University of Texas Press

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In Texas and throughout the South, a myriad of barbecue joints claim to have the “best barbecue,” and Salt Lick Barbecue in Driftwood, Texas is a definite contender. The Salt Lick Cookbook (University of Texas Press, 2012), by Scott Roberts and Jessica Dupuy, can show you the art of Texas barbecue. Scott Roberts, the owner of Salt Lick Barbecue, is building on the foundation of a business that was laid down by his family over 130 years ago. This excerpt from chapter two: “Roxie’s House,” walks you through a time tested homemade bread recipe.  

Homemade bread recipe

2-1/2 cups warm water (105-115°F), divided
1 tablespoon active dry yeast
4 tablespoons sugar
1 tablespoon salt
5-1/2 to 6 cups bread flour or all-purpose flour, divided
1/2 cup unsalted butter, softened
 

Pour 1/2 cup water into mixing bowl and add yeast and sugar. Let sit for 5 minutes until creamy.

Add to bowl remaining water, salt and 3-1/2 cups flour, and knead (with dough hook if using mixer, on medium speed) until blended, then add 2 more cups flour and fully incorporate. Continue kneading, then add butter 1 tablespoon at a time (dough may come apart, but mixing will pull it back together). If dough is still too sticky, add 1/4 cup flour at a time (you should need no more than 6 cups total), and knead (by hand or with dough hook) about 10 minutes, until dough is smooth and elastic and comes away from sides.

Shape dough into a ball, and place in large buttered or oiled bowl. Turn dough so completely coated in butter and cover in plastic for 45 minutes to 1 hour, until it has doubled in size, at room temperature.

Deflate dough (punch down), turn onto lightly floured surface, and cut in half. Roll out into two 9-by-12-inch rectangles.

Butter two loaf pans. With narrow end of dough facing you, fold dough into thirds lengthwise, creating a roll. Pinch seam closed, and pinch ends enough so roll fits into loaf pan.

Drop in loaf pan, seam-side down, and repeat. Cover loaves with buttered plastic wrap and allow to rise again in warm place (80°F) for 45 minutes, until they double in size.

Heat oven to 375°F, and place rack in center of oven.

Bake 35 to 45 minutes, until loaves are honey brown. Immediately turn out of pans onto rack to cool. Once almost completely cool, they can be cut. Store slices in brown paper bag for a day or two. Once cut, turn loaf cut-side down onto cutting board and cover with kitchen towel.

Learn the history of Salt Lick Barbecue in Texas Barbecue: The Salt Lick Cookbook. 

This excerpt has been reprinted with the permission of The Salt Lick Cookbook: A Story of Land, Family, and Love, published by University of Texas Press, 2012.