Crusty Homemade Bread

(Courtesy of Taste of Home)

Ingredients:
1 1/2 tsp. active dry yeast
1 3/4 c. water (70-75 degrees)
3 1/2 c. plus 1 Tbsp. all-purpose flour, divided
2 tsp. salt
1 Tbsp. cornmeal or additional flour

Directions:
In a small bowl, dissolve yeast in water.  In a large bowl, mix 3 1/2 c. flour and salt.  Using a rubber spatula, stir in yeast mixture to form a soft sticky dough.  Do not knead.  Cover with plastic wrap; let rise at room temperature 1 hour.

Punch down dough.  Turn onto a lightly floured surface; pat into a 9 inch square.  Fold square into thirds, forming a 9x3 rectangle.  Fold rectangle into thirds, forming a 3 inch square.  Turn dough over; place in a greased bowl.  Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.

Punch down dough and repeat folding process.  Return dough to bowl; refrigerate, covered, overnight.

Dust bottom of a disposable foil roasting pan with cornmeal.  Turn dough onto a floured surface.  Knead gently 6-8 times; shape into a 6 inch round loaf.  Place in prepared pan; dust top with remaining 1 Tbsp. flour.  Cover pan with plastic wrap; let rise at room temperature until dough expands to 7 1/2 inch loaf, about 1 1/4 hours.

Preheat oven to 500 degrees.  Using a sharp knife, make a slash (1/4 inch deep) across top of loaf.  Cover pan tightly with foil.  Bake on lowest oven rack for 25 minutes.

Reduce oven setting to 450 degrees.  Remove foil; bake bread 25-30 minutes longer or until deep golden brown.  Remove loaf to a wire rack to cool.

For cheddar cheese bread: prepare dough as directed.  After refrigerating dough overnight, knead in 4 oz. diced sharp cheddar cheese before shaping.

For garlic and oregano bread: prepare dough as directed.  After refrigerating dough overnight, microwave 1/2 c. peeled and quartered garlic cloves with 1/4 c. 2% milk on high for 45 seconds.  Drain garlic, discarding milk; knead garlic and 2 Tbsp. minced fresh oregano into dough before shaping.