Simple White Bread

This was the first bread I ever made. It's quick and easy since there's no pre-ferment, so you can make it in only a few hours.

Simple White Bread

2 cups warm tap water, about 110 degrees
2 1/2 teaspoons (1 envelope) active dry yeast
5 1/4 to 5 1/2 cups unbleached, all-purpose flour
2 teaspoons salt

1/3 cup flour for dusting the loaves
Cornmeal for the pans

1. To make the dough, in a 3-quart mixing bowl place water and sprinkle yeast on surface, allowing it to stand for two minutes before whisking. Add the smaller amount of flour and salt stiffing with a rubber spatula until it forms a ball. Knead the dough by hand for 8 to 10 minutes until the dough is smooth, adding more flour if dough is too soft.

2. Place dough in an oiled bowl and turn dough over so top is oiled. Cover bowl and allow dough to rise at room temperature until doubled. If you wish to interrupt the process, let the dough begin to rise, then punch it down, cover it tightly and refrigerate. When you are ready to proceed, bring back to room temperature until it begins rising again.

3. Divide the dough into two parts and shape into loaves. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes.

4. Dust pan with cornmeal. Place loaves seam side down on cookie sheets and dust each loaf heavily with flour. Cover and allow to rise until doubled.

5. About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.

6. Make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature to 450 degrees.

7. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 220 degrees. Remove loaves from oven and cool on a rack.