Hearth Bread
Experience the magic of baking with this timeless Hearth Bread recipe, a rustic, homemade loaf with a beautifully golden crust and a soft, airy interior. Perfect for beginners and seasoned bakers alike, this recipe uses simple pantry staples like all-purpose flour, yeast, and olive oil to create bakery-quality bread right in your kitchen. The dough is risen twice for optimal texture and flavor, while the addition of steam during baking ensures a crisp, artisan-style crust. For a personalized touch, top your loaf with sesame seeds, poppy seeds, or a sprinkle of sea salt. Whether you’re serving it warm with butter, alongside hearty soups, or as the base for gourmet sandwiches, this hearth bread is as versatile as it is satisfying. Bake this crowd-pleasing loaf to fill your home with the irresistible aroma of fresh bread and elevate any meal!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 325 milliliters warm water (around 110°F/43°C)
- 2.25 teaspoons active dry yeast
- 2 teaspoons salt
- 1 tablespoon olive oil
- 2 tablespoons cornmeal or flour (for dusting)
- 1 tablespoon optional toppings (e.g., sesame seeds, poppy seeds, or sea salt)
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Stir gently and let sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is activated.
Add the olive oil and salt to the yeast mixture. Stir to combine.
Gradually add the all-purpose flour into the mixture, 1 cup at a time, stirring with a wooden spoon or dough hook if using a stand mixer. Continue until the dough starts to come together into a slightly sticky ball.
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes (or 5–7 minutes in a stand mixer with a dough hook) until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat the surface. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release the excess air. Shape it into a round boule or oval loaf, depending on your preference.
Place the shaped dough onto a parchment-lined baking sheet or onto a baking stone sprinkled with cornmeal or flour to prevent sticking.
Cover the loaf with a damp cloth and let it rise again for 30–40 minutes until it has slightly puffed up.
Preheat your oven to 450°F (230°C). Place an empty metal baking pan on the lower rack of the oven to create steam. If using a baking stone, allow it to preheat with the oven.
Optional: Brush the top of the dough with water or egg wash and sprinkle with optional toppings like sesame seeds, poppy seeds, or sea salt.
Using a sharp knife or bread lame, score the top of the loaf with 2–3 shallow slashes to allow the bread to expand while baking.
Place the bread in the preheated oven. Quickly pour 1 cup of hot water into the empty baking pan on the lower rack to create steam, then close the oven door immediately.
Bake for 25–30 minutes, or until the bread has developed a deep golden crust and sounds hollow when tapped on the bottom.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4734 mg | 206% | |
| Total Carbohydrate | 398.9 g | 145% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 1.2 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 722 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.
