Uncle Steves Crusty Bread Recipes

Steps:

• In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
• The dough will be shaggy and sticky.
• Cover bowl with plastic wrap.
• Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
• The dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it.
• Sprinkle it with a little more flour and fold it over on itself once or twice.
• Cover loosely with plastic wrap and let it rest for about 15 minutes.
• Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
• Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
• Cover with another towel and let rise for about 1 to 2 hours.
• When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
• At least 20 minutes before the dough is ready, heat oven to 475 degrees.
• Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
• When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
• The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
• Cover and bake for 30 minutes.
• Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
• Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Steps:

• Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).
• Add salt, oil, and 3 cups flour; beat for 2 minutes.
• Stir in 2 cups flour to make a stiff dough.
• Knead until smooth and elastic, about 10 minutes.
• Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
• Punch down and divide in half.
• Shape dough into two long slender loaves.
• Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
• Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).
• Cover and let rise until doubled.
• Bake at 375 degrees for about 30 minutes.
• Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

Steps:

• Place cheese, soup and garlic spread in heavy pan and heat till melted.
• Add sour cream till mixed and hot.
• Transfer to fondue pot and serve with French/ sourdough bread cubes.
• Fills fondue pot.

Steps:

• Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
• Punch dough down with a spatula and fold it over a few times.
• Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
• Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.