Recipe courtesy of Rick Curry
Save Recipe Print
Total:
1 hr 16 min
Prep:
30 min
Inactive:
1 min
Cook:
45 min
Yield:
2 loaves
Level:
Intermediate

Ingredients

Directions

In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly until yeast is dissolved. Stir in salt and sugar. Mix well. Set aside for 5 minutes.

Beat for 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl.

Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.

Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight.

Line a baking sheet with kitchen parchment or sprinkle with cornmeal.

Punch down the dough. Divide in half, shape into 2 round loaves, and place on the baking sheet. Carve an X in the top of the loaf and spray with vinegar. Place in a cold oven and turn the oven on to 400 degrees F for 45 minutes. Transfer to wire rack to cool.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Garlic Bread

Recipe courtesy of Rachael Ray

Banana Bread

Recipe courtesy of Food Network Kitchen

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Banana Bread Lava Cake

Recipe courtesy of Food Network Kitchen

Flour's Famous Banana Bread

Recipe courtesy of Joanne Chang

Irish Soda Bread

Recipe courtesy of Ina Garten

Breaded Chicken Cutlets

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories