I made my first baking demo video this weekend and it was while making this loved bread! Bread making is a true art and can be very fulfilling and therapeutic! In this video I will share some bread making tips to help you conquer your first loaf.

http://youtu.be/mX6V5nngooE

Ingredients:

5 cups Bread Flour plus 3/4 cup

2 cups warm water

1 tb local honey

2 tablespoons olive oil

2 1/2 tsp kosher salt

Egg white

Cornmeal

2 1/4 tsp active dry yeast or (one pk)

Directions:

1. Place warm water, yeast and honey in a measuring vessel and allow to proof for 5 minutes.

2. Combine 5 cups of the flour along with the salt & oil in your stand mixer. Stit with dough hook attachment. Stop the mixer and gradually add the warm water yeast mixture.

3. Knead with dough hook for 7 minutes on speed 2. During this time might be when you need to add extra liquid or flour.

4. Transfer the dough to a lightly floured surface and kneed by hand for 3 to 5 times. Place remaining oil in the mixing bowl. Spread the oil around the bowl using you hands or paper towel. Then place the dough ball back into the greased bowl. Move the dough around to transfer some of the oil to the bread. Cover the bowl with plastic wrap. Allow the dough to rise for an hour to an hour and a half. I always place mine in a warm place in the house like the microwave or laundry room.

5. Start to preheat the oven with about 35 minutes left waiting for the bread to proof. Preheat oven to 500 degrees with either the stone or Dutchoven in the oven.

6. Once the dough has doubled remove from bowl and cut in half with sharp knife.

7. Form one of the dough balls into a round ball. Place on parchment paper and cover with plastic wrap. Place in a warm area to allow to double in size. I like to place it on top of the oven while it is preheating. Once teady the round dough will be placed in the Dutchoven along with the parchment paper.

8. Take the second dough ball and form it in an oblong shape. This one will placed on the hot pizza stone. I recommend using generous amounts of cornmeal on the pizza peel to transfer. if you don’t have a pizza peel you could use the bottom side of a cookie sheet pan. This will help prevent sticking and will help with removal off the stone later on. Cover this dough with plastic wrap as well and place in a warm area to rise. Allow the dough to rise for 30 minutes.

9. Once both of the doughs double in size prep the dough for baking by brushing with egg white wash. (Mix scant water with one egg white in small bowl).

10. Place slits ontop both loaves this can be done by using a very sharp knife and making a few diagonal motions on top of the dough. Be careful not to press to heavily or you may flatten the bread.

11. I recommend baking each loaf seperately to prevent the bottom dough from burning.

12. If using Dutch oven bake the dough for one hour do not open during baking process. Decrease oven to 425.

12. If using pizza stone decrease oven to 425 and place the dough on though hot pizza stone use either pizza peel or bottom of a cookie sheet to transfer. Stuff your oven vent with a wet dishcloth cheaper rent steam from escaping. Prior to closing the oven door spray with water bottle water five times and close the door immediately do not open. Bake for 40 to 45 minutes.