How to Make Homemade, Crusty Bread

Home baked bread without the bread machine.
February 19, 2010 By
Delicious and nutritious, homemade bread offers a variety of of taste choices to satisfy any palette.
cluckandtweet.files.wordpress.com

How to Make Homemade, Crusty Bread

Nothing beats the smell and taste of a fresh, home baked loaf of bread. The incredible fluffy lightness, the chewy texture, and the delicious crunch make for a perfect addition to a home cooked meal. Here are a couple of recipes for a variety of different breads, all which will leave you wanting more.

Crusty French White Bread

5 – 6 cups of bread flour (all purpose may be substituted but will not produce the same results)
2 cups warm water
1 tbsp yeast
1 tbsp oil (such as vegetable or olive oil) plus 1 tsp set aside
1 tbsp sugar
2 tsp salt
Cornmeal, for dusting baking sheet

 

1.  Stir sugar and yeast into warm water and let stand for ten minutes until yeast foams up.

2.  Mix half of the flour, oil, and salt with the yeast mixture.

3.  Slowly mix the rest of the flour in until it forms stiff dough. Continue kneading the dough until smooth, about 10 minutes.

4.  Cover the dough with oil to prevent sticking and leave to rise until doubled, about an hour.

5.  Divide dough into loafs or small rolls and place on large cookie sheet which has been sprinkled with corn meal.

6.  Cover and let rise again until doubled, roughly 30 – 60 minutes.

7.  Bake for 30 minutes at 375’ F.

 

Crusty Whole Wheat Italian Bread

 

2 cups bread flour
2 cups whole wheat flour
1 ¼ cups warm water
1 tbsp yeast
2 tbsp brown sugar or honey
1/8 tsp ground ginger
1 tsp salt
Cornmeal, for dusting baking sheet
1 tsp oil

 

1.  Combine warm water, sugar/honey, ginger, and yeast into warm water and let yeast foam up for ten minutes.

2.  Mix the flour and salt and add in the yeast mixture and knead for about ten minutes until the dough is elastic and smooth.

3.  Cover dough and bowl with oil to prevent sticking and let rise until doubled, about an hour.

4.  Divide dough into loaves or rolls and place on greased baking sheets which have been sprinkled with cornmeal. Let the dough rise again for about 45 minutes or until doubled.

5.  Bake for 30 minutes at 375’F.

 

Tips

 

1.  For super crusty bread, try misting the oven with water at five minute intervals for the first fifteen minutes of baking time.

2.  Try topping the bread with a variety of herbs. Lightly wet the surface of the bread, using a mister or a wet cloth, and sprinkle combinations such as rosemary and oats or garlic and cheese.

 


0
0

Add your comment

by Anonymous - Already have an account? Login now!
Your Name:  

Comment:  
Enter the text you see in the image below
What do you see?
Can't read the image? View a new one.
Your comment will appear after being approved.