![]() ![]() ![]() You’ll commonly find active dry yeast in three-pack strips on your supermarket shelf. Are you ready to give it a go? Here’s what you’ll need:ġ (1/4-ounce) packet active dry yeast or 2 1/4 teaspoons instant yeastĢ cups (454g) lukewarm water (not over 110☏)ĥ 1/2 to 6 cups (663g to 723g) King Arthur Unbleached All-Purpose FlourĬornmeal or semolina for sprinkling on the pan, optionalĪ brief note on commercial yeast: active dry and instant This Hearth Bread recipe graced the back of our all-purpose flour bags for years we daresay it's given millions of bakers the confidence to tackle yeast bread. ![]() Pulling these loaves out of the oven, you’ll feel the pride of accomplishment that hearth bread bakers have been basking in for over 10,000 years. If you’re a seasoned bread baker, the following illustrated directions for making this bread will be old hat to you: mix, knead, let rise, shape, let rise, bake, enjoy.īut if baking bread is a new endeavor for you, following the directions carefully is your key to success. Looking for an all-purpose loaf? You’ve found it. Toast it for breakfast or let it dry out and make it into breadcrumbs, bread pudding, stuffing, or croutons. You can make sandwiches with this bread its sturdy texture means it's especially good for panini, French toast, and grilled cheese. It's a crusty, chewy loaf made from the simplest of ingredients and baked directly on a baking stone or on a baking sheet, rather than in a loaf pan. Since our version of Hearth Bread is a “straight” dough (as opposed to one using some kind of starter, like sourdough), its flavor is mild: a hint of yeast, a touch of wheat, the perfect complement to main dish, soup, or salad. With very little necessary skill beyond knowing how to knead dough (or using a stand mixer to do it for you), hearth bread is accessible to just about all of you out there. Hearth bread: the name brings to mind an ancient kitchen fireplace, its blackened stone interior ready to bake one crusty loaf after another, doesn’t it? While very few of us bake bread in a fireplace hearth oven these days (or its modern counterpart, an outdoor stone oven), crusty/chewy “hearth bread” is still very much within our reach. ![]()
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