MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hearth Bread
Categories: Breads
Yield: 2 Loaves

2 1/4 ts Yeast
1 tb Sugar
1 tb Salt
2 c Lukewarm water; (not over
-110 F)
5 1/2 c Unbleached all-purpose
-flour; up to 6 c
Corn meal or semolina; for
-sprinkling on the pan

This recipe, also known as "The Easiest Loaf of Bread You'll Ever
Bake," appeared on the back of our King Arthur Flour bags for years.
Many a baker has learned to bake crusty hearth-style bread using this
recipe--how about you? With its directions geared towards the
beginning bread baker, this is a wonderful place for a "newbie" to
start.

Mix all of the ingredients together, using the smaller amount of
flour. Mix thoroughly until the dough pulls away from the sides of
the bowl, adding more of the flour if necessary. Turn the dough out
onto a floured surface to knead. (This may be a little messy, but
don't give up!)

To knead:

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 degrees. 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.

Return the dough to the bowl and turn it over once to grease the top.
Cover with plastic wrap and place in a warm, draft-free place (your
turned-off oven works well) until the dough doubles in bulk, about 1
to 2 hours.

Gently deflate the dough. Cut it in half and shape into two oval
Italian- or longer, thinner French-style loaves. Place the loaves on
a baking sheet generously sprinkled with cornmeal or semolina. Let
the loaves rise, gently covered in greased plastic wrap, for 45
minutes, until they're noticeably puffy. Toward the end of the rising
time, preheat the oven to 425 F.

Lightly slash the tops of the loaves three or more times diagonally
and brush or spray them generously with lukewarm water. Place the pan
on the middle rack of the oven.

Bake the bread for 25 to 35 minutes, until the crust is golden brown
and sounds hollow to the touch. The interior temperature of the bread
should register at least 190 F on a digital thermometer.

Remove the loaves from the oven, take them off the pan, and return
them to the oven, placing them right on the rack. Turn the oven off
and crack the door open several inches. Let the loaves cool in the
cooling oven; this will make them extra-crusty.

Store completely cool bread in a paper bag at room temperature for a
couple of days. For longer storage, wrap well and freeze.

Tips from our bakers

Can you mix and knead this dough using a mixer or bread machine? Yes,
of course. Knead at medium speed in an electric mixer for about 7
minutes. To use a bread machine, set it on the dough cycle, and let
the machine complete its cycle. Shape, let rise, and bake bread as
directed in the recipe above.

As a result of reader feedback, as of 7/10/17 we've omitted the
instructions for baking the bread by starting it in a cold oven. Not
all ovens preheat the same way, and baking in a preheating oven may
cause bread to burn. For those of you who've been making this recipe
successfully starting in a cold oven, here are the directions you'd
been using, starting with slashing the risen loaves: "Lightly slash
the tops of the loaves three or more times diagonally and brush them
with cold water. Place the pan on the middle rack of a cold oven with
a roasting filled about 1" deep with boiling water on the oven
bottom. Set the oven temperature to 450 F, and turn on the oven.
Bake the bread for 35 to 45 minutes, until the crust is golden brown
and sounds hollow to the touch. Its interior temperature should
register at least 190 F on a digital thermometer."

Recipe FROM:
https://www.kingarthurflour.com/recipes/hearth-bread-recipe

Recipe by King Arthur Flour

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