Quick Crusty Bread
Absolutely the easiest and the most delicious bread I have ever made!
- 3 1/4 cups water about 105° F.
- 1 1/2 tablespoons dry active yeast
- 6 1/2 cups bread flour
- 1 1/2 tablespoons kosher salt
Combine water and yeast and stir until the yeast is dissolved. Add flour and salt then mix until thoroughly combined. This bread is supposed to be wet, so don’t add too much flour.
Allow dough to rise for 2 hours at room temperature, covered with a kitchen towel.
Apply light dusting of flour over dough and divide it in half and shape into 3 loaves, rounding the top. If you only want to make one loaf of bread at this time, store the unused dough in the refrigerator, covered, for up to 2 weeks until ready to use.
Place unbaked loaves on cookie sheet covered with parchment paper that is lightly dusted with flour. Apply light dusting of flour over top and cut three slashes into top of dough, using a searrated knife. Cover dough with kitchen towel and allow to rest for 40 minutes.
Preheat oven to 450° F. When bread is ready to go in the oven, place 1 cup hot water into oven broiler (or other oven safe pan), on bottom rack of oven. Quickly close oven door to created a steam bath within the oven. This will help produce a crisp outer crust.
Bake for 25-30 minutes and allow to cool slightly before slicing. Enjoy!