BREAD BAKING

This recipe is really too simple not to try just once.  And, it's the quickest method I've ever come across.  I didn’t buy it after reading it first, either, but I can’t stop baking this bread.  It freezes and reheats really well in a 350° oven for about 20-25 minutes.  I’ve made some tweaks from the original recipe to include whole wheat, because that's how we roll.  You can omit the whole wheat and use all bread flour. 

Yields 2, 1 lb loaves of bread

Equipment: stand mixer fitted with dough hook, food processor fitted with dough blade or your pretty little hands

1 packet yeast (self rising or active)

1 ½ cups warm water (not too hot or you will kill the yeast L

2 ½ cups bread flour (essential if you like chewy, delicious bread)

½ cup whole wheat flour

1 tsp salt

For Stand Mixer:

1. Combine water and yeast in mixing bowl
2. Add flours and salt to bowl and mix until dough ball forms.
3. Cover bowl with plastic wrap (not too tightly) and let stand at room temperature for 2 hours to rise.  Dough should double in size and appear to have a flattened top. 
4. After this two hour rise, it’s ready for the oven in just 40 minutes or can be refrigerated for up to two weeks.

The only difference between this and the food processor is to remove the dough ball to another bowl to rise.

If mixing my hand, use dough whisk or just your fingers to mix water/yeast and flours and salt together until dough begins to come together and let rise.

Ready to Bake?

Have on hand: baking (pizza) stone, cornmeal (about ¼ cup)

           

Place baking stone on middle rack in oven and preheat to 400°.  Place a broiler pan or jelly roll/sheet pan on the rack just below the middle rack

Lightly flour your hands and gather dough from bowl.  Divide into two balls or bake as one large loaf.  Form a boulé (ball shape) by stretching the sides of the dough underneath the ball forming a smooth round top.  The bottom of the boule is the seam side.  Make sure the dough is tight on the top side.  This surface tension will help the bread keep its round shape and not flatten in the oven.

Let dough rise, seam side down, on a cornmeal covered peel or board for 40 minutes.

After 40 minutes of resting, flour the top of the dough and make ¼ inch slits on the top with a serrated knife.  Sprinkle with sea salt if you like

Slide the dough onto the baking stone, carefully…the stone will be wicked hot.

Carefully pour 1 cup warm water into the pan below, and quickly close the oven door.  Steam helps create great texture for the bread.

Bake for about 35 minutes until outer crust is hard and browned; longer if you make one large loaf and shorter if you further divide the dough for smaller rolls.

Be sure to let the bread cool for at least 15-20 minutes before tearing into it. 

Enjoy!

MJM

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