In 1 3/4 cups of warm (110°) water, dissolve 1 teaspoon sugar and 1 package of rapid rise yeast. What for some bubbles to prove the yeast is good.
Add the yeast mixture to a preheated stand mixer bowl. With the mixer on "2" slowly add 4 1/2 cups AP flour, 1/4 cup whole wheat flour, and 1 teaspoon salt. Allow the dough to mix for 10 minutes.
Move the dough to a lightly oiled bowl, form into a bowl, cover with plastic wrap, and place in a warm spot for about 60 minutes until about tripled in size.sound.
"Preheat" a Dutch oven with hot water, then dry and lightly coat with oil and move the dough into it. Cover and place in a warm spot and allow to double in size — about 30-45 minutes.
Preheat oven to 450° conventional.
Brush the top with some water. x
Bake uncovered for about 25-30 minutes until internal temp of about 200°, a nice crust, and a hollow
This is an "ugly" bread, but it makes up for that in taste and texture.
It is not a strong dough, so you need to use a pan with high enough sides to contain it.
You can change the proportions of different flours.
Cooking time will vary by pan used and the thickness, so checking the internal temperature to determine the endpoint is a good idea.
I like to use a Dutch oven, but other pans can be used. I usually use a six qt Dutch oven that will give about a 2-inch high loaf. A smaller pan will yield a thicker loaf but will take a bit longer to cook.
The water on the crust will help crustiness.
Good for 2-3 days, but this will mold fast due to no preservatives.
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