Brice's White Bread

This is a simple bread recipe that can make white & wheat breads depending on what flour you prefer. makes 2 free form loaves

2 C  warm water

2 t or one packet Activated dry yeast

1 t sugar

1-2 t salt

5-6 C flour

1/4 C Olive Oil

(I use Bread flour for a high gluten bread.  You can very the content of wheat/white flour to make whatever type of bread you prefer.)

Put the Yeast in the warm water (water should feel warm to the touch around 100 deg. not hot) add the sugar and about 1 t of flour. Mix and set aside for the yeast to bloom.  (Foam will appear on the surface of the water. I let it cover the surface of a 2C measure.)

After the yeast blooms put the yeast in a large mixing bowl and add 4 cups of the flour salt and Olive oil ( I mix the dough by hand using a plastic dough blade to start and using my hands, but if forearm strength is not your forte a mixer with a dough hook works well after the initial combining.) Continue to mix adding flour as needed until the dough has a smooth texture and no longer sticks to your hands. (or pulls away from the mixers bowl)

Oil a raising tub or a large mixing bowl and put the dough in it to raise. the dough should double in bulk or more (I use a 8 quart plastic container with a lid.  The dough usually gets up to the 6 Quart mark) If you don't have a lid for your container put oiled plastic wrap over the container as a cover.

After raising punch the dough back down and form in to loaves.  ( you can make whatever style you are comfortable with)

If baked in loaf pans oil the pans to allow un-molding.   I make free form baguettes (like French bread) and bank them in a home made couch on a bread peal.  To make a couch take a CLEAN kitchen towel and flour it. Put a rolling pin on the table and put one end of the towel over it. Lay the first loaf next to the rolling pin ( this will hold the loaf even) pull up a fold in the towel and put the second loaf next to the first. Cover the loaves from both sides using the extra towel. The end result is something that looks like "UU" with loaves in each valley.

I cook my bread on a baking stone. If you don't have one a good cookie sheet will do but watch for burning on the bottom.

After the loaves raise again (they will not double) transfer to baking sheet or baking peal to put on the stone. I use corn meal to act as ball bearings to allow the loaves to slide off the peal. bake in a 425 deg. oven for 20 minutes with a preheated pan on the lower shelf. Either put hot water 4 cups (tap hot will do) in the pan or 2 cups of ice cubes.  The resulting steam will form the nice crispy crust I love.

After 20 minutes I turn my loaves over to finish cooking for another 5 minutes.