Garth (not his real name) baked this Simply Simple & Totally Dunk-worthy Crusty Bread
My husband is the resident baker @thisfullhouse and with good reason.
He's REALLY good at it.
Especially, on wintry weekends, when our house could use an extra dose of warmth, not to mention, the delicious smells that permeate our senses, lowering the cabin fever barometer an extra couple of degrees, or fifty.
"Can you make some more of your bread, daddy?"
Yes, he most certainly can, and here's his favorite recipe for Simple Crusty Bread, shared by our niece's SigOth [waves to Amy & Jim] that, paired with a hot bowl of soup, stew or a dish of your favorite olive oil, is totally dunk-worthy!
INGREDIENTS:
1 ½ tablespoons yeast
1 ½ tablespoons kosher salt
6 ½ unbleached all purpose flour
(more for dusting dough)
Corn meal
PUTTING IT ALL TOGETHER:
- In a large bowl mix yeast and salt in 3 cups luke warm water. Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an air tight lid. Let dough rise at room temp for 2 hours or up to 5 hours.
- Bake at this point or refrigerate covered for as long as to weeks. When ready to bake sprinkle with a little flour on dough and cut off a grape fruit sized piece with a serrated knife. Turn dough in hands to lightly stretch surface creating a rounded top and a lumpy bottom. Put dough on pizza wheel (we used counter) sprinkled with corn meal. Let rest for 40 minutes. Repeat with remaining dough and refrigerate.
- 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 knife or very sharp knife 3 times. Slide onto stone. Pour 1 cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned until 30 minutes. Cool completely.
YIELD: 4 loaves
There you have it, a simple bread recipe that can be refrigerated (covered) for as long as two weeks! Thank you Amy & Jim -- send more snow (NOT!)
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