Alexandra Stafford Recipe
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.
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.