How to Make Country Bread Loaf

Have you ever had an amazing loaf of country bread? I mean really, really amazing? I have and my life has never been the same. Okay, I’m dramatizing it a little bit. Still though, once you have a really good homemade country bread loaf, there is just no going back to the bland tasting store bought stuff.

One of my favorite things about this bread is that it’s so stinking easy to make! No days long waiting on starters, no days of planning, just simple and delicious bread!

How to Make Country Bread Loaf

If this is your first time making country bread, I created a little step by step instruction list for you.

INGREDIENTS

1 package active dry yeast

1 teaspoon sugar

1 and 3/4 cups warm water (110 degrees f.)

5 cups hard wheat unbleached flour or all-purpose flour (you can use your favorite brand of flour here)

1 tablespoon salt

INSTRUCTIONS:

In a large mixing bowl, dissolve the package of yeast in the warm water. Once dissolved, add the salt and 1 cup of flour and beat together well. Slowly add in additional flour until the dough is stiff. Place the dough onto a lightly floured surface and knead, adding flour as you go. Continue kneading until the dough is smooth (approximately 10 minutes)

Place dough into a greased bowl, coating the surface. Cover and leave at room temperature. Let rise until doubled (approximately 1 hour).

Punch the dough down and knead again. Again, make sure the dough is firm. Set in the bowl again and let rise a second time.

While your dough is rising, grab the bottom portion of the La Cloche and lightly coat it with oil and sprinkle with cornmeal. Preheat your oven to 425 degrees and place the top of the La Cloche into the oven to preheat as well.

Punch the dough down one more time before kneading and then shaping into a round loaf. Be sure to tuck the edges of the dough down so that the loaf is a nice round shape.

Place loaf onto the bottom portion of the La Cloche, plumping the loaf as you position it. Make several deep slashes into the top of the loaf, and then place the pre-heated top onto the La Cloche and place into the oven.

Bake for 30 minutes, remove the La Cloche cover and then continue baking for an additional 10-15 minutes. If the loaf has reached the desired color and crispness, it’s time to remove it from the oven and pan and place it on a rack to cool.

Store your country loaf loosely wrapped in paper for several days at room temperature. If you want to store it for a longer period of time, wrap it in plastic and place in the freezer.

Country loaves can be served with just about anything, but I have found that my favorite meal to serve with a country loaf is with roasted chicken and the delicious veggies that I have pulled from my garden this year. I like to toss the veggies on the grill or just roast them alongside the chicken. They turn out great either way.

If chicken isn’t your thing, you can check out this great list of roast recipes we have here. I’ve tried them all and they are all equally delicious! YUM!

Oh, and if you haven’t yet bought the La Cloche, there is no time like the present! You haven’t tasted amazing homemade bread, until you taste homemade bread that has been made in the La Cloche! Here is a little bit of info on our wildly popular baker:

the superstone® la cloche® is the original cloche bread baker, lauded by fine chefs and bakers the world over! the superstone® la cloche® mimics a professional brick-lined oven right in your own kitchen to make an artisan, country bread loaf.

superstone® stoneware material heats evenly, producing a perfectly browned bread crust. the unglazed interior pulls moisture from the dough, producing a bread with a crackly crust and light interior crumb just like breads from your favorite artisan bakery!

also great for roasting potatoes with a fluffy light interior and crispy skin. many baking cookbooks recommend the sassafras superstone® la cloche® because of its superior performance. use the la cloche® base as a pie plate or deep-dish pizza baker! the unglazed interior produces a light and flaky pie crust and a perfectly textured pizza crust.