Tis’ the season for hearty soups and stews and home-baked bread. I used to have issues baking bread, it just never came out right. Last year, I discovered that when I used a bread cloche<\/a> I could make the most delicious artisan bread consistently. Baguettes<\/a> were not a problem any more either and I was turning them out 3 at a time. They disappeared before they were even cool! So I was left with mastering baking the perfect bread loaf. I am happy to report I mastered that and no matter how many I make, they are perfect and delicious every time!<\/p>\n

If you are looking for pointers, I can help. I will tell you that I do use bread flour, I add a little more sugar than my recipe calls for and make sure to use fresh, active dry yeast. The recipe I use is easy, it is actually the same recipe I use when I make my round bread in the Emile & Henry Bread Cloche. I do not change a thing, the only thing I do differently, is use the Emile & Henry Bread Loaf Baker<\/a>.<\/p>\n

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This is the recipe I use:<\/p>\n

3 cups of bread flour<\/p>\n

1 cup of warm water (95 degrees F)<\/p>\n

2 tsp of salt<\/p>\n

2 tsp of granulated sugar<\/p>\n

2 tsp of dried baker\u2019s yeast<\/p>\n

2 tbsp of milk<\/p>\n

In a large bowl mix the bread flour, salt, sugar and dried yeast.<\/p>\n

Pour in the warm water and knead for about 2-3 minutes.<\/p>\n

Put the covered bowl in a warm place away from drafts to rise for 20 minutes. \u00a0Uncover the dough and knead to remove the carbon dioxide, form the dough into a loaf. \u00a0Grease the bread loaf pan with butter and flour and place the\u00a0loaf of dough\u00a0into the loaf dish.\u00a0Cover with the top\u00a0and let rise for another 45 minutes at room temperature.<\/p>\n

Brush a little milk over the top at the end of the rise time and sprinkle with flour.<\/p>\n

Bake\u00a0in a preheated oven of 460 degrees F for 35 minutes and\u00a0I remove it after a few minutes to a board.<\/p>\n

Click on my video below to see me bake a loaf from start to finish.<\/p>\n