Crusty Homemade Bread 1-1/2 teaspoons active dry yeast 1-3/4 cups water (70° to 75°) 3-1/2 cups plus 1 tablespoon all-purpose flour, divided 2 teaspoons salt 1 tablespoon cornmeal or additional flour Directions In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, add yeast mixture to flour mixture, stirring until smooth (dough will be sticky). Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour. Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight. Line bottom of a disposable foil roasting pan with parchment paper; dust parchment with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in.-loaf, about 1-1/4 hours. Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes. Reduce oven setting to 450°. Remove foil; bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool. Yield: 1 loaf (16 slices). For Cheddar Cheese Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese before shaping. For Rustic Cranberry & Orange Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 1 cup dried cranberries and 4 teaspoons grated orange peel before shaping. For Garlic & Oregano Bread: Prepare dough as directed. After refrigerating dough overnight, microwave 1/2 cup peeled and quartered garlic cloves with 1/4 cup 2% milk on high for 45 seconds. Drain garlic, discarding milk; knead garlic and 2 tablespoons minced fresh oregano into dough before shaping. ~ from Taste of Home
Posted on: Mon, 10 Nov 2014 03:00:01 +0000
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