Alexandra Stafford Recipe
You’ll appreciate Alexandra Stafford’s homemade bread recipe for its simplicity and versatility. Here’s how to make it: Combine 4 cups unbleached all-purpose flour, 2 teaspoons kosher salt, 2 teaspoons sugar, and 2 1/4 teaspoons instant yeast in a bowl. Gradually mix in 2 cups lukewarm water until you form a sticky dough. Let it rise for about an hour. Punch down, divide, and rise again for 20 minutes. Bake at 425°F for 15 minutes, then lower to 375°F for 15-20 minutes. Feel free to experiment with flavors or toppings for delicious variations that you can easily explore.
Why You’ll Love this Recipe
When you plunge into this recipe, you’ll quickly realize its appeal lies in its simplicity and accessibility.
Here’s why you’ll love it:
- Simplicity: You only need 25 minutes of hands-on work. The dough comes together in under five minutes, with clear instructions that even beginners can follow.
- Flexibility: Whether it’s warm or cold, you can adjust the recipe. You can play with the amount of sourdough starter and add other ingredients as you wish.
- High-Quality Results: Expect a golden, crisp crust and a light, airy crumb. The long cold proof enhances the bread’s texture, making it ideal for achieving desired flavor and texture.
- Beginner-Friendly: It’s designed for those new to sourdough baking, with troubleshooting tips and a step-by-step guide to help you succeed.
Recipe
Alexandra Stafford Recipe
This delightful bread recipe is perfect for both novice and experienced bakers. The combination of unbleached all-purpose flour, yeast, and a few simple ingredients creates a versatile dough that can be adapted to suit various tastes and occasions.
Whether you’re looking to make a classic loaf, a savory Kalamata olive bread, or a sweet pumpkin harvest bread, this recipe serves as an excellent foundation. The fragrant aroma of freshly baked bread wafting through your kitchen will surely make anyone’s mouth water. Additionally, achieving a successful second rise can be enhanced by creating steam in the oven, which aids in the dough’s development.
Follow this easy-to-follow recipe to create your own homemade bread that can be enjoyed on its own, used for toast, or incorporated into delicious dishes like broiled striped bass or rack of lamb with bread-crumb chimichurri.
With a little patience and care, you’ll achieve a beautifully risen loaf that’s crusty on the outside and soft on the inside.
Ingredients
- 4 cups (512 grams) unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant yeast
- 2 cups lukewarm water
- Softened butter for greasing Pyrex bowls
Instructions
- In a large mixing bowl, combine the flour, kosher salt, sugar, and instant yeast. Stir until well mixed.
- Gradually add the lukewarm water to the dry ingredients, stirring until everything is combined into a sticky dough.
- Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm area. Allow the dough to rise for about 1 hour, or until it has doubled in size.
- After the first rise, punch down the dough to release any trapped air. Divide the dough in half and transfer each portion into two greased Pyrex bowls.
- Cover the bowls again and let the dough rise for an additional 20 minutes.
- Preheat your oven to 425°F (220°C). Once preheated, bake the loaves in the oven for 15 minutes.
- After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until the loaves are golden brown and sound hollow when tapped.
- Remove the bread from the oven and let it cool slightly in the bowls before carefully transferring the loaves to a wire rack to cool completely.
For the best results, make certain that your water is lukewarm—not too hot, as this can kill the yeast, and not too cold, as it can slow down the rising process.
Additionally, feel free to experiment with the basic dough by adding herbs, spices, or other flavors to create your own unique variations. Freshly baked bread can also be stored in an airtight container for several days or frozen for later use, making it a perfect addition to any meal.
Final Thoughts
Baking bread at home can be an incredibly rewarding experience, especially when you follow Alexandra Stafford’s straightforward recipes. Her no-knead method simplifies the process, using just two Pyrex bowls for rising and baking.
Here are some key points to contemplate:
- Ease of Use: Stafford’s recipes are simple and fuss-free.
- Consistency: Expect high-quality results every time, especially with her peasant bread.
- Versatility: The basic recipe allows for endless variations.
- Minimal Ingredients: Simple recipes make baking accessible.
- Practical Tips: Follow her guidance on water temperature and fermentation. Additionally, utilizing fresh ingredients like brussels sprouts can elevate your dishes and enhance flavors when paired with her bread.
If you want to enjoy baking without the hassle, think about trying her cookbook, Bread Toast Crumbs. It’s a great resource for both beginners and experienced bakers alike.
Frequently Asked Questions
Can I Substitute Ingredients in the Alexandra Stafford Recipe?
You can substitute ingredients in recipes, like using whole wheat flour instead of bread flour. Just remember to adjust other components, and guarantee your results stay delightful and delicious. Experimenting can lead to great discoveries!
How Long Does It Take to Prepare This Recipe?
Preparing this recipe takes about 8-10 hours for bulk fermentation, plus an additional 30 minutes for mixing and folding. After that, allow 12-48 hours for proofing before baking, which adds extra time to your schedule.
Are There Any Dietary Restrictions to Consider With This Recipe?
Imagine a garden brimming with diverse plants, each needing special care. Similarly, this recipe requires attention to dietary restrictions—gluten-free, lactose intolerance, and egg allergies. You can adapt ingredients to cultivate a healthier outcome.
Can I Make This Recipe Ahead of Time?
Yes, you can absolutely make gravy ahead of time! Prepare it a couple of days before Thanksgiving, store it in the fridge or freeze it, and simply reheat it on the big day.
What Kitchen Tools Do I Need for This Recipe?
Imagine the joy of pizza night with friends. For the perfect pie, you’ll need a stand mixer, pizza stone, and a pizza peel. These tools guarantee a delicious, memorable evening filled with laughter and great food.
Alexandra Stafford Recipe
Ingredients
- 4 cups 512 grams unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant yeast
- 2 cups lukewarm water
- Softened butter for greasing Pyrex bowls
Instructions
- In a large mixing bowl, combine the flour, kosher salt, sugar, and instant yeast. Stir until well mixed.
- Gradually add the lukewarm water to the dry ingredients, stirring until everything is combined into a sticky dough.
- Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm area. Allow the dough to rise for about 1 hour, or until it has doubled in size.
- After the first rise, punch down the dough to release any trapped air. Divide the dough in half and transfer each portion into two greased Pyrex bowls.
- Cover the bowls again and let the dough rise for an additional 20 minutes.
- Preheat your oven to 425°F (220°C). Once preheated, bake the loaves in the oven for 15 minutes.
- After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until the loaves are golden brown and sound hollow when tapped.
- Remove the bread from the oven and let it cool slightly in the bowls before carefully transferring the loaves to a wire rack to cool completely.
