Granny Ashtons Bread

Making bread is one of life’s easiest and best kept secrets. I was lucky to be taught by Granny Ashton this everyday bread.
Granny Ashtons’ Bread
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Recipe type: Bread
Author: Jon Ashton
Serves: 1 loaf
Making bread is one of life’s easiest and best kept secrets. I was lucky to be taught by Granny Ashton this everyday bread.
Ingredients
  • 8 cups organic bread flour, extra for dusting
  • 4 tsp. kosher or sea salt
  • 2 packages rapid rise, dry yeast
  • 3 cups bottled, luke-warm water
Instructions
  1. Preheat oven to 500F.
  2. Place the flour in a large bowl. Add the yeast and the salt. Gently mix the ingredients together. While mixing, slowly add water. With both hands mix the dough until the water is well incorporated.
  3. Dust the counter-top with some flour. Start kneading the dough, working the gluten into the flour. There are no rules to kneading. Simply fold the dough over itself and push down and back, repeating these steps for about 10 minutes. After 10 minutes, place the dough back in the bowl and cover with a lightly moistened cloth. Let the dough rise for 1 hour.
  4. After 30 minutes, take a peak at the dough. If it has doubled in size, punch it down and place it back on the counter-top and knead for 1 minute. The dough should feel soft and spring back to shape.
  5. Place it on a greased oven tray and cover with plastic wrap for 20 minutes. It will have grown significantly in size. Gently uncover the dough and generously sprinkle flour on top. Place the tray it in the middle oven gently, without knocking the air out of the bread. Let it bake for 10 minutes, then reduce the temperature to 425F and continue baking for 20 minutes. Make sure to turn the bread around half-way through the cooking process.
  6. After the 20 minutes is up take the loaf out, turn it over and give it a tap. Be careful not to burn yourself. It should sound hollow. If it doesn’t, return it to the oven.
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