{"id":421,"date":"2022-09-13T08:00:07","date_gmt":"2022-09-13T08:00:07","guid":{"rendered":"http:\/\/www.rarelyprofound.com\/?p=421"},"modified":"2022-09-17T05:41:47","modified_gmt":"2022-09-17T05:41:47","slug":"loaf-bread","status":"publish","type":"post","link":"https:\/\/www.rarelyprofound.com\/?p=421","title":{"rendered":"Loaf Bread"},"content":{"rendered":"<div id=\"pl-421\"  class=\"panel-layout\" ><div id=\"pg-421-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-421-0-0\"  class=\"panel-grid-cell\" ><div id=\"panel-421-0-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"0\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-200\" src=\"http:\/\/www.rarelyprofound.com\/wp-content\/uploads\/2022\/09\/loaf-bread.jpg\" alt=\"\" width=\"410\" height=\"370\" \/><\/p>\n<p><span style=\"color: #000000;\">The easiest loaf of bread you\u2019ll ever bake.<\/span><\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><div id=\"pg-421-1\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-421-1-0\"  class=\"panel-grid-cell\" ><div id=\"panel-421-1-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"1\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<h6><strong>Ingredients:<\/strong><\/h6>\n<ul>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">4 1\/2 to 5 cups bread flour<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 tablespoon granulated sugar<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">2 1\/4 teaspoons instant yeast<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">2 1\/2 teaspoons salt<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 2\/3 cups water, lukewarm (90\u00b0F to 110\u00b0F)<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">yellow cornmeal, for coating the pan<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div><\/div><\/div><div id=\"pgc-421-1-1\"  class=\"panel-grid-cell\" ><div id=\"panel-421-1-1-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"2\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<h6><span style=\"color: #000000;\"><strong>Directions:<\/strong><\/span><\/h6>\n<p><span style=\"color: #000000;\">1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.<\/span><\/p>\n<p><span style=\"color: #000000;\">2. Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1\/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.<\/span><\/p>\n<p><span style=\"color: #000000;\">3. If you\u2019re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1\/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90\u00b0. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.<\/span><\/p>\n<p><span style=\"color: #000000;\">4. If you\u2019re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it\u2019s smooth, elastic, and feels a bit bouncy. If the dough doesn\u2019t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen.<\/span><\/p>\n<p><span style=\"color: #000000;\">5. Place the dough in a bowl that\u2019s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65\u00b0F), place the bowl of dough in your turned-off oven with the oven light on.<\/span><\/p>\n<p><span style=\"color: #000000;\">6. Gently deflate the dough and cut it in half. Pat each half into a rough 6\u201d x 8\u201d oval.<\/span><\/p>\n<p><span style=\"color: #000000;\">7. Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the \u201cletter\u201d closed. Gently pat and roll the dough into a log about 10\u201d long. Repeat with the remaining piece of dough.<\/span><\/p>\n<p><span style=\"color: #000000;\">8. Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust.<\/span><\/p>\n<p><span style=\"color: #000000;\">9. Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake.<\/span><\/p>\n<p><span style=\"color: #000000;\">10. Towards the end of the rising time, preheat the oven to 450\u00b0F.<\/span><br \/>\n<span style=\"color: #000000;\">11. For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.<\/span><br \/>\n<span style=\"color: #000000;\">12. When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1\/2\u201d deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.<\/span><br \/>\n<span style=\"color: #000000;\">13. Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190\u00b0F on a digital thermometer.<\/span><br \/>\n<span style=\"color: #000000;\">14. Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It\u2019s best not to cut into the bread until it\u2019s cooled down a bit; cutting into hot bread can negatively affect its texture.<\/span><br \/>\n<span style=\"color: #000000;\">15. Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.<\/span><\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>The easiest loaf of bread you\u2019ll ever bake. Ingredients: 4 1\/2 to 5 cups bread flour 1 tablespoon granulated sugar 2 1\/4 teaspoons instant yeast 2 1\/2 teaspoons salt 1 2\/3 cups water, lukewarm&hellip; <a class=\"read-more-link\" href=\"https:\/\/www.rarelyprofound.com\/?p=421\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":422,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/421"}],"collection":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=421"}],"version-history":[{"count":3,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/421\/revisions"}],"predecessor-version":[{"id":427,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/421\/revisions\/427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/media\/422"}],"wp:attachment":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}