Brick Oven Style Bread Recipe
Servings: 12
Ingredients
- 1 x ( 1/4-oz) package active dry yeast
- 1 1/2 c. hot water (105 to 110 degrees)
- 3 c. all-purpose flour, plus more if needed
- 3/4 c. whole-wheat flour
- 1 1/2 tsp salt
- 1/4 c. yellow cornmeal, divided
Directions
- Dissolve the yeast in 1/4 c. of the water in a large bowl. When it starts to foam, stir in the remaining water. Combine 3 c. of the all-purpose flour with the whole-wheat flour and salt. Add in to the yeast mix, stirring till blended. Beat in additional flour as necessary to create a ball. Knead the dough on a floured board till smooth and elastic, 10 min. Transfer to a greased bowl and cover with plastic wrap and a towel; let rise in a hot place till double in volume, 1 1/2 to 2 hrs.
- Punch down and form into a ball. Roll it in flour; set on a baking sheet sprinkled with 2 Tbsp. of cornmeal. Cover with an inverted pot 9 inches or possibly more in diameter. Leave in a hot place 1 hour.
- Remove middle rack from oven; place a pizza stone on bottom rack. Sprinkle remaining cornmeal on the stone. Heat oven to 450 degrees. Remove the pot from the bread and make several slashes on the top of the bread with a sharp knife. Slide the bread onto the warm stone. Replace the pot. Bake 15 min. Reduce the heat to 400 degrees and bake 15 min longer. Remove the pot. Continue baking till browned and the crust just begins to smell like toast, 25 to 30 min longer. The bread can be baked on a baking sheet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 128 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 50mg | 1% |
| Total Carbs 26.69g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.14g | 0% |
| Protein 3.69g | 6% |
