Best - FARMHOUSE WHITE BREAD

FARMHOUSE WHITE BREAD

 










Wonderful Rose Levy Berenbaum's bread recipe:
Great recipe,an huge bread !We call this bread :XL or the "Tall Bread".
Farmhouse White Bread
750g unbleached white bread flour (I use Doves Farm)
2tsp fine sea salt
30g unsalted butter, diced
2tsp caster sugar
10g (1 1/2 sachets) easyblend/instant yeast (NOT dry-active)
450ml lukewarm water
For the full Recipe Please take a look here-
Mix the flour+salt, cut in the butter and mix well.Add the sugar and yeast and mix.
Make a hole in the center - add 300 ml of the water ,mix to a dough, add more water as needed, knead for 5 minutes.Let it rise for 1 hour (double).Knead, roll as shown in the pic. from the wide side.Put in a large (XL) bread baking dish, let in rise about 45-60 minutes.Bake in preheated oven 230C , for 35 minutes, take the bread out of the pan and return it to the oven for 10 minutes more .

I don't use 450ml water,i use 70-80 ml less.I bake the bread 35 +10 min. more.

We Love This Bread !
Full Recipe:

Farmhouse White Bread
750g unbleached white bread flour (I use Doves Farm)
2 tsp fine sea salt
30g unsalted butter, diced
2tsp caster sugar
10g (1 1/2 sachets) easyblend/instant yeast (NOT dry-active)
450ml lukewarm water

1kg loaf tin, greased
H O W
Gently warm the flour before you start. Leave it in a low oven for a few minutes, or in the microwave for 15 seconds.
Mix the salt with the flour and rub in the butter gently until the mixture resembles fine crumbs.
Stir in the sugar and yeast well. Make a well in the flour and pour in approx 3/4 of the liquid.
Using a wooden spoon, start mixing in the flour. Add the rest of the water if necessary. The mixture should be a soft but not sticky dough. If the dough seems dry or there are crumbs at the bottom of the bowl then add a little more warm water.
Turn the dough out onto a lightly floured surface - don't worry if it looks a horrible mess at this point. Using lightly floured hands, knead for approx 5 minutes. The dough will feel firmer, very smooth and pliable.
Return the dough to the mixing bowl (wash it out and lightly oil), cover with clingfilm and leave to rise in a warm place for about one hour until doubled in size.
Remove the dough from the bowl and knead gently on a lightly floured surface to expel all the over-large bubbles of air. Using plenty of flour on your hands and the work surface, flatten the dough to a rectangle with the short end the same width as the tin.
Roll up tightly (from the short end) and place in the prepared tin, seam side down. Lightly dust with flour. Cover the tin with clingfilm (leaving enough room for rising) or place in a large food-grade plastic bag.
Leave to rise until almost-doubled in size. Do not let the dough rise any further or it may collapse in the oven. (This will take about 40-60 minutes depending on the heat in the kitchen and the vigour of the yeast.)
Towards the end of the rising time, preheat the oven to 230C/450F/Gas8.
Remove the clingfilm (or take tin from bag) and bake for 30-35 minutes until the bread is a dark golden brown and sounds hollow when turned out and gently rapped underneath.
Return the turned out bread to the oven, placing it directly on the shelf, and bake for a further 5-10 minutes until the crust is really crisp all over.
Cool on a wire rack before slicing.