Quote:
This one is from King Arthur Flour Company
The Easiest Loaf of Bread Youll Ever Bake
1 T sugar
5 1/2-6 cups unbleached all-purpose flour
1 T (1 packet) yeast
1 T salt
corn meal
2 cups warm water (not over 110°F)
boiling water
MIX IT
Add sugar and yeast to warm water and let dissolve. Gradually add salt and flour to liquid and mix thoroughly until dough pulls from sides of bowl. Turn out onto floured surface to knead. (This may be a little messy, but don't give up!)
KNEAD IT
Fold far edge of dough back over on itself towards you. Press dough away with heels of hands. After each push, rotate dough 90°. Repeat process in rhythmic, rocking motion for about 3 minutes. (Lightly sprinkle flour on board to prevent sticking.) Let dough rest while you scrape out and grease mixing bowl. Knead dough again about 3 more minutes until bouncy and smooth.
LET IT RISE
Place dough in bowl and turn over once to grease the top. Cover with damp towel or plastic wrap and let rise until doubled in bulk (1 to 2 hours).
SHAPE IT
Punch down dough with fist and briefly knead out gas bubbles. Cut in half and shape into 2 Italian or French-style loaves. Place on cookie sheet generously sprinkled with corn meal. Let dough rest 10 minutes.
BAKE IT
Quick Method: Lightly slash the tops 3 or more times diagonally and brush with cold water. Place on rack in cold oven. Bake at 400°F for 35 to 40 minutes until crust is golden brown and sounds hollow to the touch.
Traditional Method: For lighter, crustier bread, let loaves rise 45 minutes. Preheat oven to 450°F for 15 minutes. Pour 2 to 3 cups of boiling water into roasting pan. Carefully place on oven bottom. Place bread on rack above pan and bake 20 minutes. Turn oven off and allow bread to remain for 5 more minutes. Remove, cool and devour!
The site that I have been using lately for canning and other recipe's. I haven't tried this yet but hope to soon, if you try it before I do let me know how it turns out.
http://www.sufficientself.com/forum/index.php
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