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Essence of Bread

SUBMITTED BY: David Klaproth

"This is about as simple as a bread recipe can be. It's great tasting, crusty, yeasty, coarse-textured, satisfying bread. I'm a guy, and I can make this perfect every time. This bread is the exact of opposite of all the other soft, fine-textured, preservative laden, over-priced supermarket breads. It's easiest if you use a stand-type mixer with bread hooks. If you don't have one, buy one. It'll be the most-used appliance in your kitchen, next to the toaster."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4 star rating.
Read Reviews (8)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  1 Hr 30 Min
Original recipe yield 2 - 9x5 inch loaves

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons yellow cornmeal
  • 6 cups bread flour
  • 2 (.25 ounce) packages rapid rise yeast
  • 2 teaspoons salt
  • 2 1/2 cups warm water (120 to 130 degrees F/50 degrees C)

DIRECTIONS

  1. Heat oven to warm (about 110 degrees F/45 degrees C). Spray two 9x5 inch loaf pans with non-stick cooking spray, add just enough cornmeal to coat.
  2. In the bowl of an upright mixer, combine the flour, yeast and salt; stir well to combine. Pour in the water; mix until a stiff dough forms. Lightly oil a large bowl, place the dough in the bowl. Cover with a damp cloth and let rise in preheated oven for 15 minutes.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. With very sharp knife, cut shallow slash in tops of loaves. Lightly dust loaves with flour, cover with towel, and put back in oven. Let rise until at least doubled, about 45 minutes. Remove loaves from oven, keep covered, and preheat oven to 425 degrees F (220 degrees C).
  4. Return uncovered loaves to preheated oven. Bake until golden brown and loaves sound hollow when tapped on the top.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2004 by BELEDONA
I had a birthday dinner for my cousin this past Sunday. All 4 of my guest and myself included... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by KT
This bread is chewy and flavorful. I like to shape it into a dozen mini loaves and bake them... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2003 by Kay
Easy - no kneading! quick, and tasty MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2003 by DIEBURLY
This bread was very tasty with a nice crust. It made delicious toast! Thanks. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2003 by KYMBERAND
pretty good basic bread, easy and tastes good MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2005 by selhull
The recipe was ALMOST all it promised. It was easy to make, yeasty, coarse-textured, but only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2005 by SMPARSONS
Nice and easy - I'll use this all the time for everyday bread. If it is too yeasty for your... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by Ms.Rotfeuer
Too yeasty, when it comes together it is very sticky and cannot be kneaded properly - the... MORE


 
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