King arthur flour's hearth bread

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Yeast; (1 packet)
1 tablespoon Sugar
1 tablespoon Salt
2 cups Warm water; (not over 110øf)
5½ cup King arthur unbleached all-purpose flour; up to 6
Cornmeal
Boiling water
2 hours.

Directions

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 90ø. 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 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 400øF 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 500øF for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes.

Lower the temperature to 400øF 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 Recipe by: King Arthur Flour

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 1, 1998

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