- Pour water into a 4 liter ice cream bucket.
- Add yeast and then salt.
- Add the flour and stir until flour is just incorporated.
- Let the dough rise uncovered for 2 hours.
- Cover the bucket with a lid and refrigerate it overnight.
- Next day spray the foil and sprinkle it with cornmeal.
- Divide the dough in half.
- Lightly guide half of the dough into a loaf. [Be sure to read my notes first].
- Return the remaining dough in the refrigerator.
- It can be used for up to 2 weeks.
- Place the shaped loaf on the prepared baking sheet.
- Set the timer for 20 minutes.
- After 20 minutes rest sprinkle the top with a little flour.
- Slash the top 1/4” deep 4 times.
- Place a small metal container in the oven.
- Set the oven to 450F and set the timer for 20 minutes.
- After 20 minutes pass pour 1 cup of hot water into the metal pot.
- Take care not to scald yourself as the hot steam rises.
- Quickly slide the loaf into the oven.
- Bake for 25-30 minutes.
- Remove the loaf and cool it on a baking rack.
- Bread should be cool before slicing with a serrated knife.
- For thin slices the loaf should rest for a day..
- Wrap it in a clean kitchen towel and leave it on the counter.
- The following day it will slice thin and uniform.
RUSTIC WHITE BREAD – HÁZI KENYÉR
Kneading this bread makes it unpalatable! Don't even ask. Just don't knead! The recipe will make two lovely 1kg loaves. Also please note: "guiding the dough into a loaf" means you plunk it down and quickly guide it into a loaf shape. Do not roll it, poke it, fiddle with it or tuck the ends under, not if you want uniform texture without huge holes.
4 cups lukewarm water
2 Tbsp granulated quick-rise yeast
2 tsp salt
8 -1/2 cups white flour
Foil lined baking sheet
Small metal container for water
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!
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