This is a must go to bread. Super easy and so delicious. Credit for this bread recipe go to Alexandra Stafford. It’s in her book – Bread, Toast, Crumbs. It was released last year and shortly after publication, it made the New York Times bestseller list. Ali has a great YouTube channel as well.  I hope you enjoy this bread as much as my family does.

512g     Unbleached all-purpose or bread flour

10g        Kosher salt

8g          Sugar

8g          SAF Instant Yeast

50g        Melange Pour le Pain

454g     Distilled water @ 78˚

Softened butter

2            1 quart bowls

• Whisk together the flour, salt, sugar, instant yeast and pour le pain.
• Slowly add the water and mix thoroughly until dry ingredients are absorbed.
• Let it rise in proofer (covered with towel) until doubled in size. About one hour.
• Preheat oven to 425˚.
• Generously butter the 2 bowls.
• Once the dough has doubled in size, using 2 forks, scrape the dough from the sides of the bowl and bring the dough to the center of the bowl.
• Using the 2 forks divide the dough while it’s still in the bowl.
• Scoop the dough into each prepared bowl.
• Put the bowls into the proofer and cover with a towel.
• Let the dough rise until it doubles in size (about 30 minutes).
• Brush the top of the dough with melted butter.
• Bake for 15 minutes.
• Reduce temperature to 375˚
• Bake for another 15 minutes or until temperature reached 210˚.

VARIATIONS:

• Use 3 cups whole wheat flour
• Substitute 1 cup of flour with cornmeal.
• Make focaccia instead of 2 loaves. Spread ½ dough into a 9×9 glass baking dish and put the other dough into the 1 quart bowl.