Crusty Country Loaf

Crusty Country Loaf

Ingredients:

1 pkg. active dry yeast

1 teaspoon sugar

1 3/4 cup warm water, plus

   more as needed

5 cups all-purpose flour, plus

   more as needed

1 tablespoon salt

Cornmeal for sprinkling

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Directions:

In a small bowl, dissolve yeast in 1/4 cup water; let stand until bubbly, 5 to 10 minutes.  In bowl of electric mixer fitted with a dough hook, combine 5 cups flour and salt; beat on low speed for 30 seconds.  Add yeast mixture and 1 1/2 cups water; beat until thoroughly combined, 6 to 8 minutes, adding more water or flour if needed.  Turn dough out onto floured work surface; knead until soft, silky, and elastic.

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Spray inside of mixer bowl with non-stick cooking spray; return dough to bowl.  Cover bowl with plastic wrap and let rise in warm place until double in size, 45 to 60 minutes.  Punch down dough and transfer to a work surface.  Knead dough a few times.  Let rest 5 minutes, then shape into a ball.  Sprinkle base of bread cloche* with cornmeal; place ball of dough in center.  Cover with lid and let rise till double in size, 45 to 60 minutes.

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Preheat oven to 450^F.  Using a sharp knife, cut several slashes on top of loaf (#).  Cover cloche and bake 15 minutes.  Reduce oven to temperature of 400^F.  Bake until bread is golden and crust sounds hollow when tapped, 35 to 40 minutes more.  Remove lid last 5 to 10 minutes of baking time.  Transfer loaf to a wire rack and serve warm.  Recipe of Chuck Williams, (Williams-Sonoma Founder).

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*A bread cloche is a round baking dish with a dome lid.