Sunday, January 24, 2010
So baking bread has never been something that I have been good at. The only time I have ever baked bread was with my mother, and being that she lives in Europe I have to make bread on my own. I tried one time since my mother moved and it was a complete mess. So I finally decided that I would try it again...BUT I wanted an easy recipe and of the ladies from the nest were more than happy to share their recipes with me. Thanks bella.in.ct. While my bread didn't come out as beautiful looking as her's It did come out looking nice!
This recipe is from Bella.in.ct food. This is one of the few recipes that I have not made any changes to. Link to her blog is below.
WHAT YOU WILL NEED:
1/4 teaspoon Active dry yeast (MAKE SURE YOU READ THE PACKET BECAUSE ONE PACKET IS MORE THAT 1/4t)
1 1/2C. Warm water (between 105 and 110 degrees)
3C. All-purpose flour, plus more for dusting.
1 1/2t. Salt
Cornmeal for dusting
WHAT YOU WILL NEED TO DO:
In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
The dough will be VERY sticky. Cover bowl with plastic wrap.
Let the dough rest for least 8 hours, preferably 12 to 18, (I let it sit for 18 hours and baked it the next day)
Let rest at warm room temperature, about 70 degrees.
The dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it.
Sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let it rest for about 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball.
Generously coat a clean dish towel with flour,and cornmeal.
Put the dough down on the towel and dust with more flour, and cornmeal. Cover with another towel and let rise for about 1 to 2 hours.
When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
At least 20 minutes before the dough is ready, heat oven to 475 degrees.
Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. (I DON'T HAVE A DUTCH OVEN SO i USED A PYREX DISH)
When the dough is ready, slide your hand under the towel and turn the dough over into the pot, seam side up.
The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
Cover and bake for 30 minutes.
Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
I can't wait to make this again! It looks amazing!