Rustic Country bread

My go to bread that is quick, easy, and tastes AMAZING. While I like to have it for sandwiches or toast, it is very versatile and an absolute HIT in my home.

Ingredients:

• 1 packet of active dry yeast
• 3 cups warm water
• 1 tbsp sugar
• 6 c all purpose flour
• ~ 3 tbsp seasoning with at least 1 tbsp being salt

Recipe

1. ACTIVATE YOUR YEAST. Mix packet of yeast, warm water, and 1 tbsp of sugar in the mixing bowl of a stand mixer. Leave it until it starts to get foamy (about 10 minutes)

2. MAKE THE DOUGH. Using a paddle attachment, mix on a slow speed as you gradually add the flour and seasoning. Mix until the dough begins to form and is not sticking to the sides. Add more flour if needed. The dough should be wet, but should not stick to your finger tips. Trade out the paddle for a dough hook and allow the mixer to knead the dough on medium speed for 5 minutes.

3. PROOF. Transfer the dough to a lightly greased bowl and allow to rise until doubled in size. (Usually about 3 hours. I use the proofing function on my oven to get it done in about 45 mins-1 hour) 

4. KNOCK IT BACK. Gently dump the dough onto a clean, floured workspace. Push down on the dough to push out some of the air bubbles. This will allow for the yeast particles to become more closely acquainted and to continue the fermentation process. 

5. DIVIDE. Split the dough into two halves if your prefer larger loaves or into quarters for smaller loaves. and shape the loaves. I usually make them round, but any shape will do. Sprinkle a pinch of your seasoning blend on the top. 

6. PROOF. Replace onto a cookie sheet lined for parchment or a silicone mat. Cover and let rise for a second proof. Usually this is around 30 minutes to an hour. 

7. PREP YOUR OVEN. Preheat oven to 450F and place a cookie sheet with water on the bottom rack to provide steam. Steam gives bread a beautiful golden, chewy/crunchy crust. 

8. BAKE. Once your bread has doubled in size, bake for 30 minutes, or until the top is gold and makes a nice hollow sound when tapped. If the top of your bread is getting too brown before the bread is done, can tent the loaf with foil to stop the browning process. NOTE: you may score your bread prior to baking if desired, but this step is not necessary