Crusty Homemade Bread Taste Of Home Recipes

Steps:

• In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.

Steps:

• In a large bowl, dissolve yeast in warm water. Add salt, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12-in.-long loaves., Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 450°. Sprinkle loaves with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf. Bake 15-20 minutes or until golden brown. Cool on a wire rack.

Steps:

• In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Steps:

• 1. In a small bowl, dissolve yeast in water. In a large bowl, mix 3 1/2 cups flour and salt. Using a rubber spatula, add yeast mixture to flour mixture, stirring just until smooth (dough will be sticky). (At times I have had to add up to 1/2 cup more, until it is the right consistency.) Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.
• 2. Punch down dough. Turn onto a lightly floured surface. Pat into a 9-inch square. Fold dough into thirds, forming a 9x3-inch rectangle. Fold rectangle into thirds, forming a 3-inch square. Turn dough over and place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
• 3. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight or for at least 4 hours.
• 4. Line bottom of a disposable foil roasting pan with parchment paper. Dust with cornmeal. Turn dough onto a floured surface. Knead gently 8 times; shape into a 6-inch round loaf.
• 5. Place in prepared pan; dust top with 1 tablespoon of flour. Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2 inch loaf, about 1 1/4 hours.
• 6. Preheat oven to 500 degrees. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack for 25 minutes.
• 7. Reduce oven setting to 450 degrees. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.
• 8. Note: At step 4, you can make this a Cheddar Cheese Bread by adding 4 oz. diced cheddar cheese. You could also make this a Rustic Cranberry & Orange Bread by adding 1 cup dried cranberries and 4 tsp. grated orange peel. I have made this with cheddar, mozzarella, and the cranberries and orange. We have loved all variations.

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Steps:

• 1. In small bowl dissolve yeast and water.
• 2. In large bowl mix 3 1/2 cups of flour and salt. Using a rubber spatula stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap, let rise at room temperature 1 hour.
• 3. Punch down dough. Turn onto lightly floured surface, pat into 9 inch square. Fold square into thirds, forming a 9x3 inch rectangle. Fold rectangle into thirds, forming a 3 inch square. Turn dough over, place in a greased bowl. Cover ith plastic wrap, let rise room temperature until almost doubled, about 1 hour.
• 4. Punch down dough and repeat folding process. Return dough to bol, refrigerate over night covered.
• 5. Dust bottom of disposable foil roasting pan with corn meal. Turn dough onto floured surface. Knead gently 6-8 times. Shape into 6 inch round loaf. Place in prepared pan, dust top with remaining 1 Tbs of flour. Cover pan with plastic wrap, let rise at room temp until dough expands to a 7 1/2 inch loaf, about 1 1/4 hours.
• 6. Preheat oven to 500 degrees. Using a sharp knife make a slash 1/4 inch deep across top of loaf. Cover pan tightly with foil,bake on lowest oven rack 25 minutes.
• 7. Reduce oven setting to 450. Remove foil, bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to wire rack to cool. Yield 1 loaf - 16 slices