Hearth Bread
This recipe, also known as "The Easiest Loaf of Bread You'll Ever Bake," appears on the back of some of the King Arthur Flour bags.
1 tablespoon (1 packet) active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups warm water (not over 110°F)
5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
cornmeal
boiling water
To mix: Mix together the first four ingredients. Let this stand until the yeast, sugar and salt are dissolved. Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Bake it: Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400°F for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch.
For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven, let cool and devour!
For a heartier, more nutritious bread, substitute 2 cups of King Arthur Traditional Whole Wheat Flour for 2 cups of King Arthur Unbleached All-Purpose Flour.
Reviews
04/11/2010
Easy and delicious. I sprinkled sesame seeds on both dampened loaves, sprinkled one with ground sea salt just before baking in the morning. Just before serving, I reheated both loaves at 350 for 5 minutes. Seven adults and two kids ate both loaves in minutes.
You may need to train one or two of those hearth- bread-hungry eaters to help you make bread to keep up with the demand! Happy Baking! Irene @ KAF
02/21/2010
I've just recently started trying to bake breads 2 weeks ago, but have always used the KA flour, which is far superior to others offered at the supermarket. This recipe could not possibly be easier and yields incredible results. The baking directions where you place the bread in the cool oven yields a slightly denser and incredibly delicious loaf. I did make a substitution - using 2 cups of KA bread flour and rapid rise yeast, and performing the initial mixing/kneading in my KitchenAid mixer. Other than that, I followed the recipe to a tee. If you are new to bread baking, this is the recipe you should start with.
09/15/2009
I used half whole wheat flour and went with the longer rising time, and the bread was great! I forgot to brush the loaves with water, however, before baking, and the tops came out of the oven really hard. I'm guessing this is the reason? I brushed some butter on the top to soften them, and it worked great. I lost my "crusty loaf", but it tasted wonderful. I'll definitely be making it again, and hopefully I won't forget any steps! Megan, Great recovery! Yes, the initial water assists the crust in expanding fully, before "setting". I'm sure you'll see the difference next time. Frank @ KAF.
05/30/2009
I'm pretty new to yeast baking (about 6 months), and so far all I'd been successful with were small rolls and pizza crusts. This is the first actual loaf of bread I've made that is even edible--but trust me, it's more than that. It's pretty much perfect. I followed both options listed (whole wheat, and longer second rise time). I used KAF's organic white whole wheat and APF, and sprinkled sesame seeds on top. Otherwise, followed recipe as written. If you're having trouble getting basic bread to come out well, use this recipe.
02/27/2009
I add dark beer for 1/3 of the liquid. and about 1 1/2 c of whole wheat white flour. It is tasty and delicious. Kids and hubby alike love these loaves! And it is soooooo easy! My daughter helped today when we made them!
02/23/2009
hooui
01/14/2009
This is the exact recipe I took from a package of KA flour over twenty years ago and I did write a review for "The Easiest Bread You'll Ever Bake" recipe. One in the same except for the second variety and oven temp.s (500 & 400 vs 450). This bread is exceptional! I have also substituted beer for the liquid vs water for a little tang taste to the bread.
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