Crusty Homemade Bread Taste Of Home Food

DUTCH-OVEN BREAD

Steps:

• In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

CRUSTY HOMEMADE BREAD (TASTE OF HOME RECIPE)

Steps:

• 1. In small bowl dissolve yeast and water.
• 2. In large bowl mix 3 1/2 cups of 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.
• 3. Punch down dough. Turn onto lightly floured surface, pat into 9 inch square. Fold square into thirds, forming a 9x3 inch rectangle. Fold rectangle into thirds, forming a 3 inch square. Turn dough over, place in a greased bowl. Cover ith plastic wrap, let rise room temperature until almost doubled, about 1 hour.
• 4. Punch down dough and repeat folding process. Return dough to bol, refrigerate over night covered.
• 5. Dust bottom of disposable foil roasting pan with corn meal. Turn dough onto floured surface. Knead gently 6-8 times. Shape into 6 inch round loaf. Place in prepared pan, dust top with remaining 1 Tbs of flour. Cover pan with plastic wrap, let rise at room temp until dough expands to a 7 1/2 inch loaf, about 1 1/4 hours.
• 6. Preheat oven to 500 degrees. Using a sharp knife make a slash 1/4 inch deep across top of loaf. Cover pan tightly with foil,bake on lowest oven rack 25 minutes.
• 7. Reduce oven setting to 450. Remove foil, bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to wire rack to cool. Yield 1 loaf - 16 slices