English Muffin Bread Loaf

Ingredients

  • 5 cups all-purpose flour, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups warm milk (120° to 130°)
  • 1/2 cup warm water (120° to 130°)
  • Cornmeal
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Crusty Homemade Bread

Ingredients

  • 1-1/2 teaspoons active dry yeast
  • 1-3/4 cups water (70° to 75°)
  • 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons salt
  • 1 tablespoon cornmeal or additional flour

Directions

  1. In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.
  2. Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9×3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover and let rise at room temperature until almost doubled, about 1 hour.
  3. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
  4. Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
  5. Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
  6. Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

Simple Crusty Bread

Ingredients

  • 1 ½ tablespoons yeast
  • 1 ½ tablespoons kosher salt
  • 6 ½ cups unbleached, all-purpose flour, more for dusting dough
  • Cornmeal

Directions

  1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
  2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
  3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
  4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Grilled Pork Chops With Blueberry Compote

Ingredients

Chops
  • 4 pork chops*
  • 1 C all-natural, unsweetened apple juice
  • 1 Tbsp salt
  • 1 Tbsp olive oil
  • Fresh cracked pepper to taste
Blueberry Compote
  • 1 C medium chopped onions
  • 1 C large peeled and chopped granny smith apples
  • 1 tsp butter
  • 2 tsp minced garlic
  • 1 C all-natural, unsweetened apple juice
  • 2 C fresh blueberries
  • 2 Tbsp balsamic vinegar
  • ¼tsp salt
Polenta
  • 6 C water
  • ¼ tsp salt
  • 1 C cornmeal
  • 2 Tbsp butter
  • Fresh basil for garnish

French Loaves

Ingredients

  • 2 tablespoons active dry yeast
  • 2 cups warm water (110° to 115°)
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 4-1/2 to 5 cups bread flour
  • 1 teaspoon cornmeal

Directions

  1. In a large bowl, dissolve yeast in warm water. Add salt, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12-in.-long loaves.
  4. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
  5. Preheat oven to 450°. Sprinkle with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf. Bake 15-20 minutes or until golden brown. Cool on a wire rack.