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Hearth Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 27 May 2018 01:03:35 -0700
v118.n019.2
* Exported from MasterCook *

                               Bread, Hearth

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Bread                           Low Fat

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4      teaspoons  active dry yeast -- (1 pkt)
   1         tablespoon  sugar
   1         tablespoon  salt
   2               cups  warm water -- (not over 110F)
   5 1/2           cups  Unbleached all-purpose flour -- to 6C, King Arthur
                         cornmeal
                         boiling water

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.

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!)

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. 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.

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 400F 
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 500F for 15 
minutes. Brush the loaves with cold water, place in the oven and bake 
for 10 minutes. Lower the temperature to 400F and bake for 10 more 
minutes. Remove from the oven, let cool and devour.

Source:
   "kingarthurflour.com"
S(Internet Address):
   "<http://www.kingarthurflour.com/recipes/hearth-bread-recipe>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2578 Calories; 7g Fat (2.5% 
calories from fat); 74g Protein; 541g Carbohydrate; 21g Dietary 
Fiber; 0mg Cholesterol; 6428mg Sodium.  Exchanges: 34 1/2 
Grain(Starch); 1/2 Lean Meat; 1 Other Carbohydrates.

NOTES : 2015 - 1008