This bread recipe comes from Michael Ruhlman's Twenty. I keep coming back to this bread for an everyday bread. It's super easy to make. The kids like it for sandwich bread for their lunches, and it's pretty. I have substituted up to half of the all purpose flour for other flours with some mixed results. I have used atta flour and whole wheat. Today I made it with half brown rice flour. It stuck to the pan, but still was pretty good. It is best so far with all white flour.
Mix together 4 cups flour, 1 tsp dry yeast, 1 1/2 cups water and 2 tsp salt. Mix with dough hook for about 10 minutes. Place in dutch oven and let rise for a couple of hours. Punch it down and make a ball then let it rest for another 15 minutes. Shape it into a tight ball. Oil the dutch oven and put the dough ball in it. Cover and let rise another 1/2 - 1 hour. Preheat oven to 450 degrees. Oil the top of the bread, cut slits in it and sprinkle with salt. Put covered dutch oven with dough in it into oven and bake for 30 minutes. If it is done, reduce heat to 375 and uncover and cook until finished.
