Brick Alley Bread
Experience the art of homemade baking with this Brick Alley Bread recipe—a rustic, golden loaf with a perfect balance of flavor and texture. Crafted with simple pantry staples like all-purpose flour, olive oil, and active dry yeast, this bread achieves a soft, airy crumb and a delightfully crisp crust. A dusting of cornmeal on the baking sheet adds an artisanal touch while preventing sticking. Ideal for pairing with soups, stews, or enjoyed warm with a smear of butter, this versatile bread elevates any meal. With step-by-step instructions for kneading, proofing, and scoring, even novice bakers can master this recipe. Plus, the option to create a crusty finish using steam in the oven makes it truly bakery-worthy. Discover how rewarding homemade Brick Alley Bread can be!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Warm water (110-115°F)
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Salt
- 1 teaspoon Granulated sugar
- 2 tablespoons Olive oil
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
Add olive oil and salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until a shaggy dough begins to form.
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Once risen, punch down the dough to release air. Shape it into a loaf or divide it into smaller rounds, depending on your preference.
Dust a baking sheet with cornmeal and place the shaped dough on the sheet. Cover with a towel and let it rise again for 30-45 minutes.
Preheat your oven to 425°F (220°C). If you like a crustier exterior, place a small pan of water on the bottom rack of the oven to create steam during baking.
When the dough has completed its second rise, use a sharp knife to score the top of the loaf with one or two shallow slashes.
Bake the bread for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4732 mg | 206% | |
| Total Carbohydrate | 386.0 g | 140% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 5.2 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
