Makes 4 medium loaves
Prep time: 3 hours
Bake time: 30 minutes
I love this recipe because it is so easy. After reading some online recipes, my husband and I worked out this interpretation that is easy to understand. We baked it and it turned out great! All you need is basic flour, yeast, water and salt, a baking pan and sheet, stuff you already have.
Ingredients:
1 ½ tablespoons yeast
3 cups lukewarm water
1 ½ tablespoons salt
6 ½ cups all-purpose flour and extra for dusting dough
¼ cup Cornmeal
Method:
1. In a large bowl combine yeast, salt, and lukewarm water.
2. Stir in flour until the dough is completely mixed.
3. Cover loosely with a lid and let the dough rise at room temperature for at least 2 hours but you can go up to 5 hours. (See notes below on storing dough, should you decide not to bake immediately).
4. When you are ready to bake, line a tray with parchment paper and sprinkle with some of the cornmeal.
5. Divide dough into 4 equal parts. Sprinkle a little flour on each dough ball. Turn in hands to lightly stretch to create a smooth top, forming them into slightly oval balls. It is okay if the bottom isn’t smooth.
6. Put dough balls on the cornmeal sprinkled parchment paper. Let it rest for 45 minutes.
7. When you are 30 mins into your second rest time above, preheat the oven to 450 degrees.
8. Place an empty broiler pan or rectangular cake pan on the bottom oven rack. Place an empty large baking sheet on the medium oven rack and heat these for 15 mins.
9. After your 45 minute rest period, dust each dough ball with flour, slash top with serrated or very sharp knife three times.
10. Microwave a cup of water till hot or boiling.
11. Transfer the dough, cornmeal and parchment paper set up onto the large baking sheet that is already hot in the oven. Pour the one cup of hot water into hot broiler pan or cake pan on the bottom rack and shut oven quickly to trap steam. Following this process is what will give your bread that nice crust.
12. Bake until well browned, about 30 minutes.
13. Enjoy some awesome bakery quality crusty bread.
Notes: After the initial 2-5 hour resting time, you can bake at this point or refrigerate for up to 10 days. When ready to bake, just pick up from where you left off. Inspiration for this recipe came from reading multiple easy bread recipes online and working out a method that works for us based on our interpretation. You don’t need fancy tools to make this recipe. We just used a regular baking pan and baking sheet for the first few times we made this and it turned out perfect as seen in the picture.