HOMEMADE CRUSTY BREAD

Growing up in a big Mennonite family where my mom typically made cakes, pies, and bread every day as just a small part of her daily routine, I took many of those skills for granted. Then, I grew up and tried to grow a huge garden, like my mom.
Not so easy. I tried to iron my clothes, like my mom. Not so easy. And I tried to make my own bread, like my mom.

Again and again and again and always not so easy. Until this homemade crusty bread recipe came along. I’m not kidding. It’s nearly fail proof.

Ingredients

• 3 1/4 cups water lukewarm, about 100° F.
• 1.5 tbsp dry active yeast
• 6 1/2 cups flour bread flour if you have it.
• 1.5 tbsp kosher salt
• US Customary - Metric
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Instructions

1. Combine water and yeast and stir until the yeast is dissolved. Add flour and salt and mix until thoroughly combined. 
2. Allow dough to rise for 2 hours at room temperature, covered with a kitchen towel.
3. Apply light dusting of flour over dough and divide it in half and shape into 2 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.
4. ............................

for full instruction please see : www.plattertalk.com

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