Hearth Bread Recipe
Ingredients:
1 packet (1 tbs) active dry yeast
1 tbs sugar
1 tbs salt
2 cups warm water
5.5 to 6 cups all purpose flour (I used Bread Flour)
cornmeal
boiling water
1. Mix together first 4 ingredients. Let stand until yeast, sugar and salt are dissolved. Gradually add flour, mixing until dough pulls away from sides of the bowl.
2. Knead for 5 min, sprinkling flour as needed to keep it from sticking to the counter. Let rest while you scrape out and grease the mixing bowl, then knewad again for 2-3 min.
3. Put the dough in the bowl and turn it over to grease the top. Cover witha warm damp towel and put it somewhere draft-free (I used the microwave) for 1-2 hours, or until it doubles in bulk.
4. Punch down the dough and briefly knead out air bubbles. You can repeat step 3 if you want. Shape the dough into loaves and put them on a cookie sheet generously sprinkled with cornmeal. Let rest for 5 minutes. *Note: I didn't have cornmeal so I skipped it. If you're going to do this, grease the pan because my bread totally stuck!
5. Lightly slash the tops of the loaves and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the bottom rack. Bake at 400ºF for 35-45 min, until the crust is golden brown and sounds hollow to the touch. *Beth recommends spraying water on the bread about half way through cooking for a crsipier crust.
For lighter bread, let the loaves rise again after shaping. Preheat the oven and roasting pan with water to 500ºF for 15 minutes. Brush the loaves with cold wanter then bake for 10 min. Lower temp to 400º and bake 10 more min.
Source: King Arthur Flour
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