Ingredients
Equipment
Method
- Measure 1.5 cups of warm water.
- Add yeast to the warm water. Stir and let sit for 1 minute.
- Stir salt into yeast and water mixture. Allow to sit for 4 minutes.
- Pour water, salt and yeast mixture into stand mixer bowl.
- Attach dough hook to stand mixer and turn mixer on to speed 2.
- Add Flour a half of a cup at a time. Mix on speed two until combined.
- Up to speed 4 for 1 minute. Dough should be staying together and hitting the sides of the bowl pretty hard.
- Turn mixer off and remove dough hook.
- Place moist paper towel over bowl and place in a warm area. Allow dough to rise for 2 hours.
- Line cookie sheet with parchment paper.
- Remove dough from bowl and place on cookie sheet in a long oval log. Allow to rise for 30 more minutes. I like to do this last rise on top of the stove while the oven preheats.
- Place an oven safe glass bowl or dish with 2 cups of water on the bottom rack of the oven.
- Preheat oven to 450 degrees.
- Once the dough has finished its final rise you will need to score it. I usually use a sharp knife and put 4 diagonal lines about half an inch deep down the length of the dough.
- Bake at 450 degrees for 30 minutes. Make sure you leave the bowl of water in the oven through the cooking time.
- Remove from oven and cookie sheet and allow to cool completely before slicing.
- Enjoy!
Video
Notes
Store left over bread in an airtight container. Fresh bread only lasts a couple of days at room temperature due to lack of preservatives. You can also freeze slices of the bread and remove as needed.