Rustic Bread

It's been awhile since I have made a good loaf of rustic bread. Today was just one of those days where I was running around doing a million things and didn't want to be bothered making a more complicated loaf. I blew off the cobwebs from my recipe and got to making it. I love how this bread comes out each and every time. In 3 hours time you have a gorgeous hunk of crusty rustic bread with minimal ease.

Rustic Bread
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3 cups warm water
1 1/2 Tsps Fast Rising Yeast
2 1/2 Tsps Salt
6 1/2 Cups White Bread Flour

Pour warm water into a large mixing bowl. Add the yeast to the water and then the salt, mix well.

Add all the flour and mix thoroughly with a spoon or by hand until ingredients are mixed. Don't over knead. Leave the bread dough in the mixing bowl and cover loosely with plastic wrap or tea towel. Allow to rise for 2 hours, or until doubled in size.

Cut dough in half or tear and knead it for about 1 minute with floured hands and on floured work surface before placing it in a greased and floured loaf tin. Repeat with remaining dough. Allow to rise for another 20 to 30 minutes.

Bake at 450F degrees for 30 minutes or until well-risen and browned. A done loaf sounds hollow when it is tapped on the underside. Remove the bread and cool on a cooling rack. That's it your done. In 3 hours and with minimal work you have two lovely loaves of bread.