Simple White Crusty Bread Food

EASY CRUSTY BREAD

Steps:

• In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
• Add the flour and salt then knead with the dough hook for 5 minutes.
• The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
• Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
• Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
• Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
• When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
• Cover with the tea towel and allow to rise for another 30 minutes.
• Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
• Place in the oven and allow to bake for 30 minutes.
• Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
• Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

SIMPLE CRUSTY BREAD

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
• Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

SIMPLE CRUSTY BREAD

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

ONE LOAF WHITE BREAD

Steps:

• Mix the butter, sugar, and salt into the warm water.
• Stir in 1 tablespoon flour and the yeast (Can use 1 Tablespoon yeast in place of the packet).
• Wait 5 minutes; if yeast does not bubble buy new yeast.
• Put flour in a large bowl; stir in yeast mix.
• Stir thoroughly; turn onto a floured board and knead.
• Knead in as much of the flour as possible to make a satiny dough; if dough is sticky add more flour a tablespoon at a time.
• Put dough in a greased bowl and turn to coat.
• Cover with a clean damp towel and let rise til double.
• Punch down; shape into loaf and put in greased loaf pan.
• Let rise.
• Bake at 375 for 50 minutes or until bottom sounds hollow when thumped.
• Can also be shaped into 12 dinner rolls or 8 hamburger buns.
• Bake for less time if using these shapes.

CRUSTY HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and 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., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and 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.

CRUSTY WHITE BREAD

Steps:

• In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

SIMPLE WHITE CRUSTY BREAD

Steps:

• Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may need to flour this).
• Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
• After that, knock the air out, then knead again for 2 minutes. Now divide the dough in half, pat each piece out to an oblong, then fold one end into the centre and the other in on top. Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins – this time about an hour at room temperature. Alternatively, place all the dough in the one tin. Meanwhile, pre-heat the oven to gas mark 8, 450F (230C).
• Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.

CRUSTY WHITE BREAD

Steps:

• Dissolve yeast in warm water.
• Add sugar, salt, oil and 3 cups four, mix well.
• Add enough remaining dough to make dough easy to handle.
• turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic.
• Place dough in oiled bowl and brush top with oil.
• Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled.
• Punch down dough and divide in half.
• Roll each half into a 9x18 inch rectangle, and starting at she short side, roll up into a roll.
• Press down ends of roll to seal, and tuck ends under roll.
• Place roll in greased loaf pan, seam side down and cover with damp cloth. Repeat with other roll. Let rise 1 hr, or until doubled.
• Heat oven to 400F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.

CRUSTY EUROPEAN STYLE WHITE BREAD

Steps:

• In a warm bowl dissolve yeast in warm water. Add salt, melted butter (cooled), and flour.
• Using stand mixer with dough hook mix ingredients, on low speed, for one minute. Allow to rest for 2-3 minutes.
• Continue to knead for 2 more minutes on low speed until dough is firm and no longer sticky.
• Place dough in greased bowl, turning to grease the dough. Cover with plastic wrap and allow to rise for 1 hour. Dough should increase 1.5-2 times.
• Deflate dough and turn on to floured surface. Pat dough flat into a rectangular shape and fold into three sections as you would a letter. Repeat 2 times.
• Return to bowl, smooth side up and cover with plastic. Allow to rise for at least 1-1.5 hours. Dough should increase 2.5-3 times.
• Cut dough into two equal parts and shape each into a round loaf making sure that you create sufficient surface tension on the top of the loaf. Gather the dough at the bottom as you shape the loaf, pinching the dough together on the bottom and forming a seal. Place both loaves bottom side up on a floured linen towel and cover with another floured linen towel. Allow to rise for an additional 1-1.5 hours.
• Note: all rises should be in a fairly warm place (70-75F).
• Place an oven proof skillet at the bottom of oven.
• Preheat oven to 475F, then reduce to 450°F.
• Place bread on parchment paper and, with very sharp knife, cut a cross into the top about 1/2 inch deep.
• Slide parchment paper with loaf into oven on a pre-heated baking stone. Immediately pour 1/2 cup water into skillet to produce necessary steam. (Check you oven's instructions to make sure that this will not damage your oven.).
• Bake for 20 minutes. Then check bread to be sure it isn't getting too dark. Continue baking for another 15 minutes.
• Check internal bread tempeature with thermometer. If it has reached 200F then it's finished.
• If not finished, reduce to 400F andbake an additions 8-10 minutes. Check temperature again.
• Place on rack, allow to cool before eating.