Bread

Updated at: Thu, 17 Aug 2023 06:39:50 GMT

Step 1

Start by adding 4 1/2 cups of flour to a mixing bowl, and then mixing all other ingredients in the the flour, except the cornmeal.

Step 2

Once you have a rough dough formed, turn out onto a floured surface. Knead dough for about 6 minutes, or until bouncy and smooth.

Step 3

Place dough into a lightly greased bowl (using vegetable oil) and cover with plastic wrap. Allow to rise at room temperature for 1-2 hours, or until doubled in size.

Step 4

Once dough is doubled in size, deflate the dough, cut in half, and pat each half into a rough 6” x 8” oval.

Step 5

Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough.

Step 6

Place onto a cornmeal covered sheet pan seam side down.

Step 7

Cover with lightly greased plastic wrap and allow to rise another 45 minutes.

Step 8

Towards the end of the 45 minutes, preheat your oven to 450 F.

Step 9

For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.

Step 10

When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.

Step 11

Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.

Step 12

Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.

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