Crusty Homemade Bread - With Variations - cooking recipe

Ingredients

1 1/2 teaspoons active dry yeast
1 1/3 cups water
3 1/2 cups all-purpose flour, plus
1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or 1 tablespoon additional flour

Preparation

BASIC:
In small bowl, dissolve yeast in wter.
In large bowl, mix 3 1/2 cups flour and salt.
Using rubber spatula add yeast mixture, stirring just until smooth (dough will be sticky). DO NOT knead.
Cover with plastic wrap; let rise at room temperature 1 hour.
Punch down dough.
Turn onto a lightly floured surface.
Pat into a 9\" square.
Fold dough into thirds, forming a 3\" square.
Turn dough over; place in a greased bowl.
Cover with plastic wrap; 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.
Line Bottom of a disposable foil rosting pan with parchment paper.
Dust with cornmeal.
Turn dough onta floured surface.
Knead gently 8 times; shape into a 6\" round lof.
Place in prepared pan; dust top with remaining 1 Tablespoon of flour.
Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2: loaf, bout 1 1/4 hours.
Preheat oven to 500. Using a sharp knife, make a slash (1/4\" deep) across top of loaf.
Cover pan tightly with foil.
Bake on lowest oven rack for 25 minutes.
Reduce oven setting to 450.
Remove foil; bake 25-30 minutes longer or until deep golden brown.
Remove loaf to a wire rack to cool.
CHEDDAR CHEESE Variation:
Prepare bread dough as directed.
Before kneading dough in Step 4, sprinkle with 4 ounces diced sharp cheedar cheese.
CRANBERRY n ORANGE Variation:
Prepare bread dough as directed.
Before Kneading dough in Step 4 sprinkle with 1 cup dried cranberries and 4 teaspoons grated orange peel.