The best delicious Round Crusty Loaf (bread) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Round Crusty Loaf (bread) recipe today!
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2 pk Dry yeast
1/2 c Sugar
1/2 c Warm water; 105 deg to 115
-deg
2 c Milk; scalded
1 c Unsalted butter; softened
1 ts Salt
4 Eggs; beaten
2 c Whole wheat flour
6 c Bread flour
Cornmeal
1 Egg yolk
1 ts Whipping cream
FOR ABM
2 ts Instant yeast
2 tb Sugar
2 tb Warm water
2/3 c Milk
1/3 c Butter; softened
1/4 ts Salt
1 Egg
2/3 c Whole wheat flour
2 c Bread flour
Recipe adapted for ABM by jrjet@mtco.com — Tested in a Farberware ABM with
great results.
FOR ABM: Place wet ingredients in pan first, then add flour and dry
ingredients – ending last with yeast. I abked this on light setting and it
turned out wonderfully! Definitely a keeper!
TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well;
let stand 5 minutes or until bubbly.
Pour scalded milk over butter in a large mixing bowl; stir until butter has
melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4
eggs. Stir well. Gradually add whole wheat flour, beating well. Add ebough
bread flour to form a stiff dough.
Turn dough out on a floured surface; knead 10 minutes or until smooth and
elastic. Place in greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled – 1 hour, 15 minutes.
Punch down,turn out and let rest on lightly floured surface — 5 minutes
resting. Divide dough into 3 parts; shape each portion into a round loaf.
Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg
yolk and whipping cream: mix well and lightly brush over the tops of the
loaves. Cover and rise until doubled in bulk — 1 hour.
Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and
bake an additional 20 minutes or until loaves sound hollow when tapped.
Cool on wire racks. Makes 3 round loaves.
Yields
3 Servings
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