Who doesn't love the taste of freshly baked bread that just came out of the oven? With this recipe, you will not go back to store-bought bread. Let's get started!
Here is what you will need:- 1/2 packet of active dry yeast
- 1/2 tablespoon sugar
- 1/2 tablespoon salt
- 1 cup lukewarm water
- 2.5 to 3 cups of flour (you can use either gluten or glutten free flour; it's your choice)
- Cornmeal or semolin
The first step in this process is to mix everything. This includes the active dry yeast, sugar, salt, water, and flour. Mix thoroughly until the dough pulls away from the bowl's sides. If it isn't, add more flour.
Once you're done with the mixing process, it is time to knead the dough. You're going to want to move the dough onto a floured surface.
Have you never kneaded before? Here is how to do that. Fold the edges of the dough back over on themselves and towards you. Press the dough with the heels of your hands and then push away. After each push, rotate the dough 90°. Do this for five minutes, repeating the process in a rhythmic, rocking motion.
Let the dough rest for five minutes. Scrape the rest of the dough using the same bowl you started in and grease it. Then, please return to the dough and continue kneading it for another two to three minutes.
Place the dough back into the bowl and turn it over to grease the top. Cover the bowl with plastic wrap and place it in a draft-free, preferably warm, place. We will let the dough double in bulk for one to two hours.
After one to two hours, you'll want to deflate the dough gently. It is time to shape the dough. Try to shape the dough into an oval Italian or French-style loaf, whichever you desire the most. Once shaped, sprinkle cornmeal or semolina on a baking sheet and place the loaf on top. Let the loaf rise, covering it in a piece of greased plastic wrap for forty-five minutes. You will notice a puffy look to the loaf. Nearing the end of the forty-five minutes, preheat the oven to 425°F.
Once the loaf has risen, lightly slash three diagonal cuts into the top and brush it generously with lukewarm water. Place the pan in the oven and bake the bread for twenty-five to thirty-five minutes. The crust will be golden brown, and the loaf will sound hollow to the touch. On a digital thermometer, the bread should register at least 190°F.
After those minutes, remove the loaf from the oven, remove it from the pan, and place it back in the oven on the rack. Turn the oven off and keep the oven open several inches. You will let it cool in the cooling oven.
Now, after chilling, it is time to enjoy your masterpiece!
Note: To store the bread properly, you can put it in a paper bag at room temperature for a few days. However, for more extended periods, wrap the bread well and freeze it.
