May 5, 2010

hearth bread- from the Gold Metal bag

3 1/3 cups Gold Metal Better for Bread flour
1/4 cup Gold Metal whole wheat flour
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons bread machine yeast
1 1/3 cups water
1 teaspoon honey

  1. Lightly spoon flour into measuring cup; level off with knife. In medium bowl, stir together flours, salt and yeast. Stir in water and honey. Place dough on lightly floured surface,. Knead dough until smooth and springy, but still slightly sticky. Add flour or water if necessary. Lightly brush oil inside of large bowl. Place dough in bowl, turning dough to oil all sides. Cover bowl tightly with plastic wrap and let rise in warm place about an hour or until dough doubles in size. Dough is ready if indentation remains when touched.
  2. Line cookie sheet with cooking parchment paper, or lightly sprinkle with cornmeal. Gently push fist into dough to deflate. Flatten dough; shape into round ball. Place on cookie sheet. Cover with oiled plastic wrap and let rise in warm place about 45 minutes or until dough doubles in size. Place baking stone on lowest oven rack. Heat oven to 475*F Carefully cut and X-shape on top of dough; spray with cool water. Place cookie sheet in oven on baking stone; place 1 cup water in shallow pan on other rack.
  3. bake 10 minutes; reduce heat to 425*F. Bake an additional 20 minutes or until bread is golden brown and skewer inserted in center comes out clean. Cool completely on cooling rack. 
12 slices
this bread has NO fat and will go stale in a day.
left overs make great bread crumbs and stuffing

1/4 cup of 1 or 2 of the following into dough--
Kalamata olives, roasted garlic cloves, cut up sun-dried tomatoes, sliced chives, shelled sunflower seeds, 
1 teaspoon fresh or 1/2 teaspoon dried herbs, such as rosemary or thyme

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