Source: A friend cir. 2006
Homemade Farmer’s bread
This recipe for homemade ‘Farmer’s bread’ is a guaranteed recipe to success in the bread department. It hasn’t failed me yet. For years, I had been trying to successfully make bread. I had gone through 2 bread machines, and tried countless recipes. Finally, my girlfriend got this recipe from a friend who owns an Italian restaurant in Palo Alto. This farmer’s bread recipe is so good, you could pass it off as fresh from the baker! It’s a simple recipe that has never let me down, and that has a 100% success rate-it would be hard to mess it up. So easy, so delicious and it’s perfect for breakfast, lunch or dinner.
Steam is the key to the baking method. Similar to the method used in France to achieve the perfect baguette, yet attainable in the home oven. This steam method delivers a crispy on the outside, but soft on the inside bread. Yes, similar to the French Baguette perhaps, only in a rustic shape. Without the conveniences of a professional baking oven it seemed impossible to duplicate. Yet, the directions have perfected the outcome perfectly! As it says, bake for the first 15 minutes at high heat with the lid on. This causes a intense heat and some dampness in the initial bake. After the first 15 minutes, take the lid off and the soft damp top will now be crisped and crunchy on the outside.
When making this bread, make several at a time, and bake individually. Plan for the future with this bake. Remember, the bread can be stored in the freezer in plastic bags, and taken out as needed. This simple recipe and bake method allows for plenty of back-ups. The bread when thawed can also be re-baked @ 200 degrees (Celsius) for about 15 minutes to reinstate the crisp outside.
- 3 cups flour
- 1 1/2 cups water
- 1/4 tsp yeast
- 1 tsp salt
- Mix all ingredients together and hand kneed for 5 min, until dough is soft and pliable, no longer sticky, nor dry.
- Get a baking sheet, flour the bottom surface of the sheet, and place the dough on. Cover with clean, moist kitchen towel and let sit until it’s risen. (about 2 hours)
- Heat oven to high temperature, 450°F.
- Get a stock pot which has a lid and is oven safe.
- Re-shape the dough loaves and be sure to have enough of the bottom surface floured, as this will prevent it from sticking to the pot.
- Put dough in pot, in the oven, with lid. Bake on high heat for about 15-20 min. Take the lid off, and lower heat to 350°F. Bake for an additional 15 min. Be sure the loaf is brown and had formed a nice hard shell.
- Take out, cool, cut and ENJOY!!