The Easiest Loaf of Bread You'll Ever Bake
1 T sugar
5 1/2-6 cups King Arthur 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!
Reviews
10/08/2009
I make this recipe every Friday and Sunday. It is absolutely the best most reliable recipe I use. Even though the texture sometimes varies it is always good. I use olive oil in the bowl for rising then I brush the top with egg before baking. I also make 3 slits in the loaf before baking. I turn the oven on when I deflate the dough after the first rising. I then pop it in the oven as soon as the oven begins warming up. I think it gets more volume if I get it in the oven soon after shaping. I live in Florida so maybe that is why.
01/05/2009
I took this recipe from a bag of King Arthur flour almost twenty years ago. Interesting to find it on line. It is the best! My copy of the original recipe calls for the oven temp.s on the second rise variety of 500 F pre-heat and ten minutes at that temp. turning the oven down to 400 F for the next ten minutes. I'm sure the 450 F for twenty minutes works, but keep an eye on it. My little daughter loved punching down the dough. She is now 23 years old. :)) I've used the cookie sheet for long or round loaves and the French loaf, curly pan thing for long loaves. All work well. The boiling water is key. Love this recipe!
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