Monday, April 6, 2015

Hearth Bread

Lately, I have been teaching my husband to make bread with me. I've taught him how to proof the yeast. I think his favorite part is the kneading. He takes all of his aggression out on it. It is nice since we have been having homemade bread more often. My son decided he wanted to be my food stylist for me. I think he did a pretty good job. He even sprinkled some herbs around the baking sheet. I really will not be surprised if he grows up to be a chief.
Hearth Bread
1 Tbsp active dry yeast
1 Tbsp sugar
2 cups warm water, 110 degrees F
5 1/2 cups to 6 cups all purpose flour
1 Tbsp salt
 1 Tbsp rosemary, crushed and more for topping
1 Tbsp olive oil


  1. In a large bowl, combine the yeast, sugar, salt, and water. Allow to sit for 5 minutes.
  2. Slowly, add two cups of flour.
    Add the salt and rosemary to the mixture.
  3. Continuing add the flour until the dough begins to pull away from the sides of the bowl.
  4. Onto a floured surface, knead the dough even if it is still a little sticky.
  5. Knead the bread for 5 minutes. Continue to sprinkle a little flour to help prevent sticking. 
  6. Allow the dough to rest to rest for 5 minutes.
  7. Spray a large bowl with nonstick cooking spray. Set aside.
  8. Knead the bread for another 3 minutes.
  9. Place the dough into the greased bowl. Turn it over. 
  10. Cover the top of the bowl with a damp towel. 
  11. Allow the dough to rest for 1 hour or until it doubles in bulk.
  12. Punch down the dough.
  13. Knead the dough for 1 minute. 
  14. Cut the dough into half. 
  15. Shape the dough into 2 loaves.
  16. Line a cookie sheet with parchment paper. 
  17. Place the loaves onto the cookie sheets.
  18. Allow the dough to rest for 40 minutes.
  19. With a sharp knife, lightly slash the tops with a double of diagonal lines.
    Lightly brush the olive oil on top of the dough.
  20. Sprinkle the tops with additional rosemary if desired.  
  21. Place a roasting pan with water into the oven.
  22. Preheat the oven to 500 degrees F.
  23. Bake the bread for 15 minutes before lowering the temperature to 400 degrees. 
  24. Bake the bread for 10 minutes or until the crust is golden and the bottom sounds hollow to the touch.
Recipe adapted from King Arthur.

One year ago..........................I made White Cake.
Two years ago........................I made Chocolate Chocolate Chip Cookies.
Three years ago......................I made Tortilla Soup.
Did you already know..............
-Yeast is a single cell fungus. 
-The Egyptians used baking yeast as a leavening agent.
-In 1859, Louis Pasteur studied yeast which made the manufacturing process of yeast possible.

No comments:

Post a Comment