French Hearth Bread Recipes

FRENCH HEARTH BREAD

Steps:

• 1. Gently heat the milk, water and butter in a saucepan on low just until the butter starts to soften and the milk is warm (but not hot!). Set aside.
• 2. In a KitchenAid stand up mixer with the flat beater attachment combine the unbleached white flour, wheat flour, salt, chopped walnuts and active dry yeast.
• 3. Switch to the kneading attachment and pour in the milk mixture. Knead for a few minutes until the dough is no longer sticky. Let dough rest-covered for 1 hour.
• 4. Sprinkle a small amount of flour on a cutting board. Knead the bread dough a few times then shape into 1 or 2 boules or similar shape.
• 5. Arrange the boule(s) on a parchment lined baking tray. Place in a *warm oven and let rise for about 30 minutes. Preheat the oven to 375 degrees and leave the boules in the oven while the bread rises. *We have a KEEP WARM feature on our range. I turn on the KEEP WARM feature and as soon as it comes to temperature I turn it off and allow the bread to rise.
• 6. Bake for approximately 25 minutes or until the bread is lightly brown and hollow when tapped. Set aside to cool on wire racks. Good toasted, too!

FRENCH HEARTH BREAD

Steps:

• Dough Starter:.
• In a mixer bowl combine the 1 cup bread flour,1/4 cup wheat flour, 1/2 tsp yeast, honey and water.
• Whisk until smooth, about 2 minutes.
• Scrape down bowl. Cover bowl tightly with plastic wrap. Let ferment at room temperature for 1 hour up to 4 hours.Starter will have bubbled up and risen in the bowl.
• Flour Mixture:.
• Combine the 1 3/4 cups bread flour and the yeast.
• Add to the risen sponge in the mixing bowl.Do not add salt at this time.
• With the dough hook installed mix on low speed (# 2 on a Kitchenaid) for about one minute until you have a rough dough.
• Cover with plastic wrap and let it rest for 20 minutes.
• Sprinkle on the salt at this stage and knead with dough hook (#4 speed) for about 7 minutes. Instant read thermometer plunged into the center should read 78 to 80 degrees.
• The dough should be very elastic, smooth and slightly sticky;If too sticky,add a little flour up to 1/4 cup. You can knead in any extra flour by hand after you remove the dough from the bowl.
• Let the dough rise in an oiled covered bowl until double at room temperature.
• Press the dough down, fold it over and let rise again for another l hour.
• Turn the dough out onto a lightly floured surface.
• The dough may be formed into a ball or,placed in an 8 X 4 greased bread pan or rolled out to an oblong loaf.
• Free form loaves should be placed on a cookie sheet that has been sprinkled with flour or cornmeal.
• Cover the shaped dough and allow it to double. The freeform oblong loaf should be 8" by 3"inches high. In the loaf pan the center should be 1" higher then the sides of the pan.
• Preheat the oven to 475 1 hour before baking. Adjust oven shelf to lowest level and place a baking stone or baking sheet on it before preheating the oven.
• At this stage I like to mist the loaf with water and roll it in sesame seeds, poppy seeds or other whole grains.
• Slash freeform bread diagonally with a sharp knife or razor blade making 1/2" deep slices.
• If using a loaf pan, make 1 slash down the center or leave unslashed.
• Bake for 10 minutes at 475 then turn oven down to 425 and continue to bake for 20 to 30 minutes more or until Instant Read Thermometer reads about 200 degrees. Cover halfway through baking if loaf becomes too brown.
• Let bread cool thoroughly before slicing.

HEARTH BREAD

Steps:

• Mix flour, salt, soda, sugar and butter.
• Put in egg and sour milk and mix well.
• Turn out onto a breadboard and knead it a little, then put in a pan and bake.
• To a nice golden brown in a 350 oven 25-30 minutes.

SIMPLE CRUSTY BREAD

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.

FRENCH BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
• On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
• Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
• Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
• With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.