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Rose's Hearth Bread

Rose Levy Berenbaum is an award-winning cookbook author, teacher and world-renowned baking expert. Her cookbook The Bread Bible won the 2003 Gourmand World Coobook Award for best bread book.

Adapted from Rose Levy Berenbaum, The Bread Bible, W.W. Norton & Company, 2003.

  1. Lightly spoon flour into measuring cup; level off with knife. In medium bowl, stir together flours, salt and yeast. Stir in water and honey. Place dough on lightly floured surface. Knead dough until smooth and springy, but still slightly sticky. Add a little flour or water as necessary. Lightly brush oil inside of large bowl. Place dough in bowl, turning dough to oil all sides. Cover bowl tightly with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
  2. Line cookie sheet with cooking parchment paper, or lightly sprinkle with cornmeal. Gently push fist into dough to deflate. Flatten dough; shape into round ball. Place on cookie sheet. Cover with oiled plastic wrap and let rise in warm place about 45 minutes or until dough has doubled in size. Place baking stone on lowest oven rack. Heat oven to 475°F. Carefully cut an X-shaped slash on top of dough; spray with cool water. Place cookie sheet in oven on baking stone; place 1 cup water in shallow pan or other oven rack.
  3. Bake 10 minutes; reduce oven temperature to 425°F. Bake an additional 20 minutes or until bread is golden brown and skewer inserted in center comes out clean. Cool completely on cooling rack. For more details, see www.realbakingwithrose.com.

12 slices

High altitude (3500-6500 ft): No change.

Stir-Ins: Stir 1/4 cup of 1 or 2 of the following into dough -- Kalamata olives, roasted garlic cloves, cut-up sun-dried tomatoes, sliced chives, shelled sunflower seeds, 1 teaspoon fresh or 1/2 teaspoon dried herbs, such as rosemary or thyme.