Monthly Archives: September 2013
Oh my, it’s noon and you forgot to make your crusty bread dough last night. NO WORRY. this recipe will give you that same wonderful crusty bread in 3 hours. The dough is easy to work with compared to the over night method.
THIS RECIPE MAKES 2 LOAVES
1 1/2 Tablespoons dry yeast
1 Tablespoon salt
6 1/2 cups all purpose flour
stir ingredients together in large bowl. Add 3 cups Luke warm water and stir until no more dry pockets exist. Cover loosely with a dish towel and let sit on counter For 2 hours.
Heat oven to 450 degrees. Take 1/2 dough out and form into loaf so the top is smoothe (don’t worry about bumpy bottom). Put on parchment paper. I slice the top of mine with an exacto knife and sprinkle a little flour on top. If you don’t want to bake the other loaf today, cover well, keep in fridge. Just make sure it rises a couple hours on counter (covered of course) before you bake. You could even make small dinner rolls from this . Just watch baking time .
In oven, place a baking stone or large cookie sheet upside down and let that heat up for 20 minutes. Also place an empty cake pan on bottom rack of oven and let that heat up. When pans are hot, place loaf of unbaked bread on hot cookie sheet (leave it on parchment paper) .
In cake pan, pour in 1 cup cold water and quickly close oven door. Bake for 25 -35 minutes. Tap the bread with your finger….if it sounds hollow, it’s done. Remove and let completely cool before slicing.