Lately I have been looking for an easy bread recipe that I could mix up and bake after work. Despite my love of Craig Ferguson, I don’t really want to stay up that late waiting for my bread to bake.  So I looked around and found this recipe that I could make in about 3 hours. If it is cold in my condo I turn the oven on low to get the temperature up.

I made my notes to the original recipe in italics.  The pictures in this post are with whole wheat flour.

Hearth Bread Recipe

1 tablespoon (1 packet) active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups warm water (not over 110°F)
5 1/2 to 6 cups Unbleached All-Purpose Flour (Note: I never seem to get more than 5 before it is too dry)
cornmeal
boiling water

To mix: 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!) (Note: I use my stand mixer, that is why I have it, right?)

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. (Note: Stand Mixer. I do, however, finish kneading by hand after letting it rest for a couple minutes. ) Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.

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. (This is the worst part for my boyfriend, he asks when it will be ready every hour or so.)

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. (This is an important step to do. If you forget this your crust won’t expand right and your bread will be too dense.) Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. (Note: Put the pan in the oven first, then fill with the boiling water. Remove the next day after it has cooled down. Don’t skip this because this helps make the crust so crusty.) 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. (I haven’t done this one since it would add make this process take more time. I usually pull this out of the oven about 10:30pm as it is).

Remove from the oven, let cool and devour!

For a heartier, more nutritious bread, substitute 2 cups of Whole Wheat Flour for 2 cups of Unbleached All-Purpose Flour.

—“Recipe courtesy of King Arthur Flour.”

Tags: quick, whole wheat | Category Bread