This is a wonderful crusty bread. It has a good flavor and a good texture. It makes wonderful sandwich bread and toast. I have made hamburger buns and rolls out of the dough too. It makes excellent pizza crust. This simple recipe allows the time challenged to have fresh baked bread every day.
I found this recipe on another blog. It seemed a little chopped up to me , so I tried to put it in the order that I would make it in. This recipe makes four very small loaves of bread. I just make two loaves out of it. Bake however much you need in any shape you want all at once or every day. The dough will store in the refrigerator for up to two weeks....
|3 cups warm water (110*)|
|1 1/2 tablespoons yeast|
|1 1/2 tablespoons salt|
|6 1/2 cups all purpose flour (a little more for dusting)|
Cornmeal for dusting
Heat water to 110*. In a large bowl mix yeast, salt and water. Stir in flour until it is mixed well. The dough will be sticky.
|Place dough in a large bowl.|
|Cover and let rise for at least 2 hours( up to 5 hours)|
|For best results, refrigerate over night before baking. Dough|
will store in fridge for up to two weeks.
Flour your hands, tear off a chunk of dough and loosely form a shape.
|Place dough in baking pan.|
|Slash top of dough with a sharp knife and dust with flour.|
|Cover and let rise till it's doubled in size.|
|Preheat oven to 450* with an empty metal baking pan on the lower rack.|
When oven is ready, place dough on middle rack. Pour a cup of cold water
into empty pan and close the door to the oven really fast. Bake for 30 minutes.
|The steam from the water creates a chewy|
crust and a soft center.
|Let cool completely before slicing.|
|Rolls or buns|
|Tip: Save crust and stale bread to make croutons for soups, salads or use in recipes|
Dry in oven while you are preheating oven or baking bread to save energy.
|Store in zip lock or sealed container. Add to soups and salads.|