HEARTH BREAD

This recipe, also known as "The Easiest Loaf of Bread You'll Ever Bake," appeared on the back of our King Arthur Flour bags for years. Many a baker has learned to bake crusty hearth-style bread using this recipe — how about you? With its directions geared towards the beginning bread baker, this is a wonderful place for a "newbie" to start.

PREP
15 mins. to 25 mins.
BAKE
35 mins. to 45 mins.
TOTAL
1 hrs 55 mins. to 3 hrs 55 mins.
YIELD
2 loaves, 30 servings

INGREDIENTS
Choose your measure:
Volume   

• 1 packet active dry yeast or 2 1/4 teaspoons instant yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 cups lukewarm water (not over 110°F)
• 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
• cornmeal or semolina, for sprinkling on the pan

Ounces   

• 1 packet active dry yeast or 2 1/4 teaspoons instant yeast
• 1/2 ounce sugar
• 1/2 ounce salt
• 16 ounces lukewarm water (not over 110°F)
• 23 3/8 ounces to 25 1/2 ounces King Arthur Unbleached All-Purpose Flour
• cornmeal or semolina, for sprinkling on the pan

Grams

• 1 packet active dry yeast or 2 1/4 teaspoons instant yeast
• 14g sugar
• 14g salt
• 454g lukewarm water (not over 110°F)
• 663g to 723g King Arthur Unbleached All-Purpose Flour
• cornmeal or semolina, for sprinkling on the pan

INSTRUCTIONS

1. Mix all of the ingredients together, using the smaller amount of flour. Mix thoroughly until the dough pulls away from the sides of the bowl, adding more of the flour if necessary. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
2. To knead: 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. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
3. Return the dough to the bowl and turn it over once to grease the top. Cover with plastic wrap and place in a warm, draft-free place (your turned-off oven works well) until the dough doubles in bulk, about 1 to 2 hours.
4. Gently deflate the dough. Cut it in half and shape into two oval Italian- or longer, thinner French-style loaves. Place the loaves on a baking sheet generously sprinkled with cornmeal or semolina. Let the loaves rise, gently covered in greased plastic wrap, for 45 minutes, until they're noticeably puffy. Toward the end of the rising time, preheat the oven to 425°F.
5. Lightly slash the tops of the loaves three or more times diagonally and brush or spray them generously with lukewarm water. Place the pan on the middle rack of the oven.
6. Bake the bread for 25 to 35 minutes, until the crust is golden brown and sounds hollow to the touch. The interior temperature of the bread should register at least 190°F on a digital thermometer.
7. Remove the loaves from the oven, take them off the pan, and return them to the oven, placing them right on the rack. Turn the oven off and crack the door open several inches. Let the loaves cool in the cooling oven; this will make them extra-crusty.
8. Store completely cool bread in a paper bag at room temperature for a couple of days. For longer storage, wrap well and freeze.

TIPS FROM OUR BAKERS
Can you mix and knead this dough using a mixer or bread machine? Yes, of course. Knead at medium speed in an electric mixer for about 7 minutes. To use a bread machine, set it on the dough cycle, and let the machine complete its cycle. Shape, let rise, and bake bread as directed in the recipe above.
As a result of reader feedback, as of 7/10/17 we've omitted the instructions for baking the bread by starting it in a cold oven. Not all ovens preheat the same way, and baking in a preheating oven may cause bread to burn. For those of you who've been making this recipe successfully starting in a cold oven, here are the directions you'd been using, starting with slashing the risen loaves: "Lightly slash the tops of the loaves three or more times diagonally and brush them with cold water. Place the pan on the middle rack of a cold oven with a roasting filled about 1" deep with boiling water on the oven bottom. Set the oven temperature to 450°F, and turn on the oven. Bake the bread for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch. Its interior temperature should register at least 190°F on a digital thermometer.



Source: www.kingarthurflour.com

BASIC HOMEMADE BREAD RECIPE

If you'd like to learn how to make bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes.

MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min. + cooling

INGREDIENTS

• 1 package (1/4 ounce) active dry yeast
• 2-1/4 cups warm water (110° to 115°)
• 3 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons canola oil
• 6-1/4 to 6-3/4 cups all-purpose flour

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
2. 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, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

source: www.tasteofhome.com

MY FAVORITE WHITE BREAD RECIPE

I’ve made a lot of bread recipes and this one has become my absolute favorite! I make a batch every couple of weeks!

yield:
2 (9-INCH) LOAVES
cook:
30 MINUTES
total:
2 HOURS 30 MINUTES

INGREDIENTS:

• 4½ teaspoons instant yeast (two 0.25-ounce packets)
• ¾ cup + 2⅔ cups warm water, divided
• ¼ cup (50 grams) granulated sugar
• 1 tablespoon salt
• 3 (43 grams) tablespoons unsalted butter, cubed, at room temperature
• 9 (1.3 kg) to 10 (1.4 kg) cups all-purpose flour
• 3 tablespoons unsalted butter, melted, for brushing

DIRECTIONS:

1. In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
2. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
3. Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
4. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9×12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
5. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
6. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
7. Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.

RECIPE NOTES:
Note #1: This recipe can be halved to make only one loaf.
Note #2: You can substitute active dry yeast for the instant yeast. Ensure that it is indeed activated in step #1 before continuing, and note that the rise times will be slightly longer.



Source: www.browneyedbaker.com