An easy all-purpose bread recipe you can make several times a week even with a needy infant in the house.Â Scratch cooking is still a priority in the Pelanne household; writing about it is another story…
In a large bowl combine 1.5 c water, 0.75 Tbsp salt, 0.75 Tbsp yeast. Swirl to mix. Add 1 cup of whole wheat flour, stir to mix. Add 1.75-2 cups of either bread or all-purpose flour (or a combination). Stir just to combine (no kneading necessary), the dough should be fairly wet, but pull away from the sides of the bowl. Cover with a towel and let rise for at least two hours.
Place a container with 1-2 inches of water on the bottom rack of the oven and preheat to 450F. The steam from the water will help the bread develop a nice crust.
Pour the dough out onto a surface liberally coated with additional flour and/or cornmeal (adds a nice crunch as well). Coat the dough with the flour/cornmeal mixture to prevent sticking and shape into a loaf. Slash the top to allow steam to escape and Â sprinkle with coarse sea salt.
Bake for 45-50 minutes to develop a nice brown crust. Let cool on a rack for a few minutes before slicing.