1 tb Yeast; (1 packet)
1 tb Sugar
1 tb Salt
2 c Warm water; (not over 110?f)
5 1/2 c King arthur unbleached
-all-purpose flour; up to 6
Cornmeal
Boiling water
Mix It
Mix together the first four ingredients. Let this stand until the yeast,
sugar and salt are dissolved. Gradually add the flour to the liquid and mix
thoroughly until the dough pulls away from the sides of the bowl. Turn the
dough out onto a floured surface to knead. (This may be a little messy, but
don’t give up!)
Knead It
Fold the far edge of the dough back over on itself towards you. Press into
the dough with the heels of your hands and push away. After each push,
rotate the dough 90?. Repeat this process in a rhythmic, rocking motion for
5 minutes sprinkling only enough flour on your kneading surface to prevent
sticking. Let the dough rest while you scrape out and grease the mixing
bowl. Knead the dough again for 2 to 3 minutes. (Until the original mess is
bouncy and smooth!)
Let It Rise
Return the dough to the bowl and turn it over once to grease the top. Cover
with a damp towel and keep warm until the dough doubles in bulk, about 1 to
2 hours.
Shape It
Punch down the dough with your fist and briefly knead out any air bubbles.
Cut the dough in half and shape into two Italian or French style loaves.
Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let
the loaves rest for 5 minutes.
Bake It
Lightly slash the tops of the loaves 3 or more times diagonally and brush
them with cold water. Place on rack in a cold oven with a roasting pan full
of boiling water on the oven bottom. Bake at 400?F for 35 to 45 minutes
until the crust is golden brown and sounds hollow to the touch. For a
lighter, crustier bread, let your shaped loaves rise for 45 minutes.
Preheat the oven and roasting pan with water to 500?F for 15 minutes. Brush
the loaves with cold water, place in the oven and bake for 10 minutes.
Lower the temperature to 400?F and bake for 10 more minutes. Remove from
the oven, let cool and devour! For a heartier, more nutritious bread,
substitute 2 cups of King Arthur Stone Ground Whole Wheat Flour for 2 cups
of King Arthur Unbleached All-Purpose Flour
NOTE: This recipe, also known as “The Easiest Loaf of Bread You’ll Ever
Bake”, appears on the back of some of the King Arthur Flour bags.
MC formatted by Martha Hicks using Buster 3/98
Yields
1 Servings