Basic Crusty Bread Recipe

How to make it

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• In a large bowl or bowl of a heavy-duter mixer dissolve the yeast in the water for about 5 minutes.
• Stir in the first 3 c. of flour and the salt.
• Beat well, cover with plastic wrap and let this rise 2 hours in a warm spot OR overnight in the refrigerator.
• Stir in the last 3 c. flour a little at a time, adding only as much as necessary to make a kneadable dough.
• Knead the dough 10-15 minutes. Add a little more flour as needed, but be careful not to make the dough too dry-- it should be moist but not sticky, and very pliable.
• Place the dough in a large lightly-oiled bowl, cover well and let rise at room temperature until doubled.
• Punch the dough down and divide it in half.
• Shape the dough into 2 long loaves.
• Place on a non-stick or lightly-oiled cookie sheet sprinkled with cornmeal.
• Sprinkle the tops with flour, cover and let rise at room temperature until doubled.
• Meanwhile, preheat the oven to 450 degrees F.
• Place a shallow pan of hot water in the bottom of the oven.
• Slash the loaves in several places.
• Spray with water from a plant mister. Bake 5 minutes. Spray again. Bake 5 more minutes. Spray again. Bake 5 more minutes. Remove the pan of water at this point.
• Bake 15-20 minutes more.
• Remove bread from pans and cool on racks.
• Makes 2 loaves, 16 slices each.