Saturday, November 10, 2012

Hearth Bread

It's a rainy day in the valley, which is better than what is happening to the west of me, so I made a bread recipe that I saw on Pinterest from King Arthur Flour.  I tweaked it ever so slightly but was happy with the results.

Hearth Bread

1 tbsp bread machine yeast
1 tbsp sugar
1 tbsp

2 cups warm water
5 - 5 1/2 cups flour
1 tbsp cornmeal

Mix yeast, sugar, salt and warm water together in a large bowl.  Gradually stir in 5 cups of flour, one cup at a time, with a wooden spoon.  Turn out onto floured surface and knead for 5 minutes.  Clean out bowl and coat inside with olive oil and put dough back in, cover and let rise until doubled.  
When doubled, punch down, cut dough in half and shape into an long oblong shape.  Lightly grease a baking sheet with olive oil and sprinkle with the cornmeal.  Place each dough side by side on the sheet.  Let rise 10 minutes and then make 3 slices 1/4" deep on each loaf and baste with cold water.
Bake at 400° for approximately 30 minutes.

Here's the original recipe ~

Update ~ day two of this's fine for toast or as I did - cut it up for croutons and freeze it for my Thanksgiving turkey stuffing.