Basic Bread Dough - Frugal Gourmet

By norsegal8

Ingredients

• 2 envelopes quick-rising dry yeast
• 2 1/2 cups tepid water (105 to 115 degrees)
• 2 pounds 3 ounces all-purpose flour
• 1 teaspoon salt dissolved in 1 teaspoon water
• cornmeal

Details

Servings 3

Preparation

Step 1

Dissolve the yeast in the warm water. Let stand for 5 minutes. Stir to dissolve.

Weigh out a total of 2 pounds 3 ounces of flour.

Make a batter of the water and yeast, together with 4 cups of the weighed-out flour. Beat for 10 minutes with an electric mixer. The batter will pull away from the sides of the bowl.

Add the salted water. Add the remaining flour and knead for 5 minutes in a good mixer, or 15 minutes by hand.

Place on a piece of plastic wrap, on a counter, and cover with a large bowl. Let the dough rise until doubled in bulk, 1 to 1 1/2 hours. Punch down, and let rise for another 1 1/2 hours. Punch down again and mold into 3 or 4 loaves. Shape the loaves and let them rise on baking pans lined with cornmeal-dusted parchment paper..

Preheat the oven to 450 degrees. When the loaves have risen to double their original bulk, place them in the upped 1/3 of the oven. Place a pan of hot water on the lowest rack of the oven - this will ensure a great crust.

Bake for about 25 minutes, or until the bread is nicely browned and the loaves sound hollow when tapped. Cool on racks.