Traditional Hearth Bread

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 10
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This Traditional Hearth Bread recipe is all about simplicity and classic flavors. With just a few pantry staples, you get a crusty, fragrant loaf that warms the heart and home. Perfect for novice bakers and seasoned pros alike, it’s a go-to for any occasion.

Ingredients for Traditional Hearth Bread

Flour is the backbone of your bread, providing structure and texture. We use all-purpose for a balanced loaf that’s neither too dense nor too light. Salt enhances flavor, ensuring your bread isn’t bland. Sugar acts as food for the yeast, helping the dough rise and adding a hint of sweetness. Yeast is what gives the bread its airy lift and beautiful texture. Using warm water is crucial, as it activates the yeast gently without killing it. Finally, a touch of olive oil adds richness and helps keep the bread tender.

Tips & Tricks

  • If your kitchen is chilly, let the dough rise in an oven that’s been pre-warmed to 200°F and then turned off.
  • For a crustier loaf, place a pan of water in the oven while baking. The steam helps develop a beautiful crust.
  • Don’t skip the cooling step—it keeps the bread from becoming gummy inside.

Serving Suggestions

This bread shines alongside a hearty soup or stew. It's also fantastic toasted and topped with a smear of butter and homemade jam for breakfast. Or, go gourmet and use it for a classic bruschetta with fresh tomatoes and basil.

Frequently Asked Questions

Can I use whole wheat flour?
Yes, but it will change the texture. You might want to start by substituting half of the all-purpose flour with whole wheat.
What if my dough doesn’t rise?
Check your yeast’s expiration date and ensure the water wasn’t too hot. Try again with fresh yeast.
Can I freeze this bread?
Absolutely! Slice it first for easier toasting and store it in a freezer-safe bag for up to three months.

Traditional Hearth Bread Recipe Walkthrough

Start by grabbing a large bowl where you'll mix the dry ingredients: flour, salt, and sugar. In another small bowl or a cup, dissolve the yeast in warm water. Let it sit for about five minutes until it gets foamy. This is your yeast signaling that it's ready to work its magic.

Now, pour the yeast mixture and olive oil into the bowl with the dry ingredients. Stir until you’ve got a soft dough. It might be a bit sticky, and that's perfectly fine. Turn it onto a floured surface and knead for about 8 to 10 minutes. You’re looking for a smooth, elastic texture.

Once kneaded, place your dough in a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm spot until it doubles in size, which should take about an hour. Meanwhile, preheat your oven to 425°F (220°C).

After the dough has risen, punch it down gently to release some of the air. Shape it into a round loaf and place it on a greased baking sheet. Cover it again and let it rise for another 30 minutes.

Before baking, make a few shallow slashes on top of the loaf with a sharp knife. This helps the bread expand evenly. Pop it into the oven and bake for 25-30 minutes. You’ll know it’s done when the crust is golden and it sounds hollow when tapped. Let it cool on a wire rack before slicing in.

Why You'll Love This Recipe

  • Only six ingredients needed—most of which you probably already have at home.
  • Achieves a perfect crust with a soft, chewy interior.
  • Quick prep time, with most of the work done by the yeast.
  • Versatile enough to complement both sweet and savory dishes.

Ingredients

5 cups all-purpose flour
2 tsp salt
2 tbsp sugar
2 tsp active dry yeast
2 cups warm water (110°F)
1 tbsp olive oil

Step-by-step Instructions

1. In a large bowl, combine flour, salt, and sugar.
2. Dissolve yeast in warm water, let stand until foamy, about 5 minutes.
3. Add yeast mixture and olive oil to dry ingredients; mix until a soft dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
6. Preheat oven to 425°F (220°C).
7. Punch down the dough and shape it into a round loaf.
8. Place on a greased baking sheet, cover, and let rise again for 30 minutes.
9. With a sharp knife, make a few shallow slashes on top of the loaf.
10. Bake in preheated oven for 25-30 minutes or until golden brown and sounds hollow when tapped.
11. Cool on a wire rack before slicing.

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