Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

I found this recipe on the back of Gold Medal "Best for Bread" flour, which credits it to Rose Levy Beranbaum's book "The Bread Bible". Easy to make and the potential add-ins are endless. My favorite is adding a head of roasted garlic. A very hearty bread. Prep time includes dough rising.

Ingredients Nutrition

Directions

  1. In a medium bowl, stir together flours, salt and yeast. Stir in water and honey. Knead dough until smooth and springy, but still slightly sticky. Add a little flour or water as necessary.
  2. Lightly brush oil inside of large bowl. Place dough in bowl, turning to oil all sides. Cover bowl tightly with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
  3. Line cookie sheet with cooking parchment paper or lightly sprinkle with cornmeal. Gently push fist into dough to deflate. Shape dough into a round ball. Place on cookie sheet, cover with oiled plastic wrap and let rise in a warm place about 45 minutes.
  4. Place baking stone on lowest oven rack and heat oven to 475°F Carefully cut an X-shaped slash on top of dough; spray with cool water. Place cookie sheet in oven on baking stone; place one cup water in a shallow pan on the other rack.
  5. Bake 10 minutes; reduce oven temperature to 425°F Bake an additional 15-20 minutes or until bread is golden brown and skewer inserted in center comes out clean. Cool completely on a cooling rack.
  6. NOTE: Stir-ins can include: 1/4 cup of 1 or 2 of the following--Kalamata olives, roasted garlic cloves, cut-up sun-dried tomatoes, slice chives, shelled sunflower seeds, 1 teaspoon fresh or 1/2 teaspoon dried herbs such as rosemary or thyme.
Most Helpful

5 5

Oh, this bread is SO good ! It has a wonderful crispy crust, with a moist, tender bread. I had no parchment or baking stone; so I baked it on a cookie sheet. This is a premium bakery quality bread.

Have made this bread over and over as it has become our family favorite. I typically use the exact ingredients though I have substituted table salt(1 1/4tsp) when I was out of the other. It was just as wonderful. I have found the parchment paper isn't necessary on a well seasoned stone. When it comes time to bake I sometimes change up the shape of the bread by braiding or making smaller ovals. My children prefer a softer crust so I often brush with butter after baking. LOVE this bread!

5 5

I used the exact ingredients except I included a teaspoon of olive oil because I just did a dough cycle in my bread machine-- came out fabulous! Made mini-loaves and the top came out nice and crunchy with a dense, chewy center. Love the addition of whole-wheat flour that's not overpowering. Will definitely make again!