I LOVE HOMEMADE BREADS!
I mean what else is there to say?
I know there are some who don't care for it
because of the short shelf life,
or it goes "hard" to fast.
For me that is NOT a problem.
If ever a homemade bread make it to the
"cooling" rack let alone going "hard", I just
turn it into croutons or bread pudding. (lol)
This bread recipe is perfect for dipping oil.
My husband and daughter love it toasted
spread with jam. I even made cinnamon "chips"
out of it by cutting it into small pieces then
placing it in the broiler. This bread is so versatile!
PLUS the BIG bonus is that it is so easy to make!
3 C. Warm Water
1 1/2 TBSP Yeast -I use Red Star
1 1/2 TBSP Course Salt
6 1/2 C. All Purpose Four
In a large bowl combine the flour, yeast and salt.
Pour warm water in and stir until it is combined.
Set it off to the side in a warm area, cover with greased foil.
Let it set for at least 4 hours. (I let mine sit all day)
The dough will be "sticky", divide the dough into (3)
portions. You may have to sprinkle a bit of flour on
your hands to knead into a ball.
Set each dough onto a cookie sheet that
has been sprinkled with cornmeal.
Do not over crowd the pan, I placed(2) on a pan.
With a sharp knife "score" the top of each ball in
a criss cross pattern.
Again let the dough rest for 15-20 minutes.
During which you can pre heat your oven to 450.
Place a 9x9 pan filled with 1 C. Water
on the bottom rack of the oven.
Bake 1 pan at a time for 30-35 minutes.
Remove bread from pan to cool on wire rack.
Rise to the occasion!