Best Uncle Steves Crusty Bread Recipes

CRUSTY HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

EASY ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

CRUSTY DUTCH OVEN BREAD

Steps:

• Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
• Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
• Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
• Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
• Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
• Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

UNCLE STEVE'S CRUSTY BREAD

Steps:

• 1. Whisk flour, yeast, and salt in a large bowl. Add water, beer, and vinegar. Using a rubber spatula, fold the mixture, scraping up dry flour from the bottom of the bowl until a rough ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• 2. Lay 12- by 18-inch sheet of parchment paper inside a 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into a ball by pulling edges into middle. Transfer dough, seam-side down, to parchment lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
• 3. About 30 minutes prior to baking, place 6- to 8-quart heavy bottomed Dutch oven (with lid) on rack (in lowest position), and heat oven to 500 degrees. Lightly flour top of dough and, using a very sharp knife, make one 6-inch long, 1/2-inch deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over the edge of pot). Cover pot and place into oven. Reduce oven temperature to 425 degrees and bake, covered, for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer registers 210 degrees from the center of the loaf, 20 to 30 minutes more. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
• 4. The bread is best eaten the day it is baked, but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
• 5. OLIVES, ROSEMARY AND PARMESAN BREAD: add 4 ounces finely grated Parmesan cheese (2 cups) and 1 tablespoon minced, fresh rosemary leaves to the flour mixture in step 1. Add 1/2 cup pitted, chopped, green olives with the water in step 1.
• 6. SEEDED RYE BREAD: replace 1 3/8 cups all-purpose flour with 1 1/8 cup rye flour. Add 2 tablespoons caraway seeds to flour mixture in step 1.
• 7. WHOLE WHEAT BREAD: replace 1 cup all-purpose flour with 1 cup whole wheat flour. Stir 2 tablespoons honey into water before adding it to the dry ingredients in step 1.
• 8. CRANBERRY-PECAN BREAD: add 1/2 cup dried cranberries and 1/2 cup toasted pecan halves to flour mixture in step 1.