Crusty Homemade Bread Recipe

By ldelmas

Ingredients

• 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

Details

Servings 16
Preparation time 20mins
Cooking time 70mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. 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.

Dust bottom of a disposable foil roasting pan 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 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.
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.

Originally published as Crusty Homemade Bread in Taste of Home
November 2014, p20