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House Bread




Source of Recipe


David


List of Ingredients




House Bread

1 pkg of active dry yeast
2 c warm water (110 - 120°)
1/2 tsp. powdered ginger
2 tsp. salt
1 Tbsp. sugar
5 c all-purpose or bread flour
Baking sheet lightly buttered and dusted with yellow cornmeal
Melted butter sm bowl of ice water



Recipe



Place 2 c of flour in the bowl and add the ginger, salt and sugar.
Mix with the flat beater on low until well mixed. Then add yeast and mix again.

Add the warm water and slowly increase mixing speed to med. high and mix until batter is smooth, about 2 min. Add the rest of the flour 1/2 c at a time until the dough becomes a shaggy mass too dense for the flat beater. Change to the dough hook.

Keep adding flour with the dough hook on #2 until the dough forms a ball and cleans the sides of the bowl. Knead under the dough hook 8 to 10 min. until the dough is smooth and elastic, adding sprinkles of flour to keep the dough from sticking.

Place in a warm bowl coated with soft butter, turn once to butter the
top, cover with plastic wrap and let rise until double.
Punch down, knead a few times to work out the air bubbles and form into one lg, or two sm loaves, French bread style. Place them on the cookie sheets coated with butter and dusted with cornmeal. With a sharp knife, slash the loaves across the top with a few diagonal cuts.
Brush the loaves with ice water using a pastry brush. Place the loaves
in a warm, draft-free place and allow to rise until doubled.

Pre-heat oven to very hot (450° F). For a great crust, place a pan of
boiling water on the bottom of the oven and brush each loaf with melted butter.

Bake in the very hot oven for 7 min, then reduce heat to 350° F and
bake for 35 to 45 min longer.