Time 2h25m Number Of Ingredients 5 Steps:
In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy. Add the flour and salt then knead with the dough hook for 5 minutes. The dough will be slightly sticky but shouldn’t be wet. If it is, add 1-2 tbsp flour and knead in. Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered). Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising. Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat. When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour. Cover with the tea towel and allow to rise for another 30 minutes. Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid. Place in the oven and allow to bake for 30 minutes. Remove the lid and bake for another 10-15 minutes until the bread is golden brown. Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.
Time 1h10m Yield 1 loaf (16 pieces). Number Of Ingredients 5 Steps:
In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and 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., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and 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 in. 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 until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
Time 2h30m Yield 24 Number Of Ingredients 7 Steps:
In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.
Time 3h45m Yield 4 loaves Number Of Ingredients 4 Steps:
In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours). Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Time 1h10m Yield 1 round loaf, 16 serving(s) Number Of Ingredients 6 Steps:
BASIC:. In small bowl, dissolve yeast in wter. In large bowl, mix 3 1/2 cups flour and salt. Using rubber spatula add yeast mixture, stirring just 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" square. Fold dough into thirds, forming a 3" 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 rosting pan with parchment paper. Dust with cornmeal. Turn dough onta floured surface. Knead gently 8 times; shape into a 6" round lof. Place in prepared pan; dust top with remaining 1 Tablespoon of flour. Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2: loaf, bout 1 1/4 hours. Preheat oven to 500. Using a sharp knife, make a slash (1/4" deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack for 25 minutes. Reduce oven setting to 450. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool. CHEDDAR CHEESE Variation:. Prepare bread dough as directed. Before kneading dough in Step 4, sprinkle with 4 ounces diced sharp cheedar cheese. CRANBERRY n ORANGE Variation:. Prepare bread dough as directed. Before Kneading dough in Step 4 sprinkle with 1 cup dried cranberries and 4 teaspoons grated orange peel.
Time 3h10m Yield 12 Number Of Ingredients 4 Steps:
Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes. Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes. Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer. Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes. Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour. Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven. Slice a very shallow “X” into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid. Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.
Time 50m Yield 2 loaves (16 pieces each). Number Of Ingredients 6 Steps:
In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Time 1h10m Number Of Ingredients 5 Steps:
- 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 just until smooth (dough will be sticky). (At times I have had to add up to 1/2 cup more, until it is the right consistency.) 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-inch square. Fold dough into thirds, forming a 9x3-inch rectangle. Fold rectangle into thirds, forming a 3-inch square. Turn dough over and 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 or for at least 4 hours.
- Line bottom of a disposable foil roasting pan with parchment paper. Dust with cornmeal. Turn dough onto a floured surface. Knead gently 8 times; shape into a 6-inch round loaf.
- Place in prepared pan; dust top with 1 tablespoon of flour. Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2 inch loaf, about 1 1/4 hours.
- Preheat oven to 500 degrees. 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 for 25 minutes.
- Reduce oven setting to 450 degrees. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.
- Note: At step 4, you can make this a Cheddar Cheese Bread by adding 4 oz. diced cheddar cheese. You could also make this a Rustic Cranberry & Orange Bread by adding 1 cup dried cranberries and 4 tsp. grated orange peel. I have made this with cheddar, mozzarella, and the cranberries and orange. We have loved all variations.
