Brick Alley Bread

Experience the art of homemade baking with this Brick Alley Bread recipe—a rustic, golden loaf with a perfect balance of flavor and texture. Crafted with simple pantry staples like all-purpose flour, olive oil, and active dry yeast, this bread achieves a soft, airy crumb and a delightfully crisp crust. A dusting of cornmeal on the baking sheet adds an artisanal touch while preventing sticking. Ideal for pairing with soups, stews, or enjoyed warm with a smear of butter, this versatile bread elevates any meal. With step-by-step instructions for kneading, proofing, and scoring, even novice bakers can master this recipe. Plus, the option to create a crusty finish using steam in the oven makes it truly bakery-worthy. Discover how rewarding homemade Brick Alley Bread can be!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 cups All-purpose flour
• 1.5 cups Warm water (110-115°F)
• 2.25 teaspoons Active dry yeast
• 2 teaspoons Salt
• 1 teaspoon Granulated sugar
• 2 tablespoons Olive oil
• 2 tablespoons Cornmeal (for dusting)

Directions

Step 1

In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.

Step 2

Add olive oil and salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until a shaggy dough begins to form.

Step 3

Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

Step 4

Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

Step 5

Once risen, punch down the dough to release air. Shape it into a loaf or divide it into smaller rounds, depending on your preference.

Step 6

Dust a baking sheet with cornmeal and place the shaped dough on the sheet. Cover with a towel and let it rise again for 30-45 minutes.

Step 7

Preheat your oven to 425°F (220°C). If you like a crustier exterior, place a small pan of water on the bottom rack of the oven to create steam during baking.

Step 8

When the dough has completed its second rise, use a sharp knife to score the top of the loaf with one or two shallow slashes.

Step 9

Bake the bread for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Step 10

Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.

Nutrition Facts

Serving size	907.3 grams (907.3g)

Amount per serving	% Daily Value*
Calories	2094

Total Fat 33.80g	43%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4732mg	206%
Total Carbohydrate 386.00g	140%
Dietary Fiber 16.10g	58%
Total Sugars 5.20g
Protein 53.90g	108%

Vitamin D 0IU	0%
Calcium 69mg	5%
Iron 23mg	128%
Potassium 690mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.7%

Protein: 10.4%

Carbs: 74.8%