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.
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