Looking for a good thick crusted bread recipe?

Im tring to find a recipe for bread that has a REALLY thick crust on it?Looking for a good thick crusted bread recipe?
2 1/2 cups warm water


2 tablespoons active dry yeast


8 cups all-purpsose flour, stir before measuring


butter


yellow corn meal


1 tablespoon water


1 egg white


1 tablespoon salt








Pour warm water into a warm mixing bowl; sprinkle with the yeast. Let stand for 5 minutes, then stir in about 2 cups of the flour. Beat well; add salt and gradually beat in all but about 2 cups of the flour. Turn out onto a lightly floured surface and cover with a clean dish towel; let rest 10 minutes. Knead by hand for 20 minutes or until dough is very elastic, kneading in as much of the remaining flour as necessary for smooth dough. Place dough in a lightly buttered bowl, turning to grease all of the dough surface. Cover bowl with foil then cover with a dish cloth and let rise in a warm place for about 1 1/2 hours or until doubled in bulk. Punch dough down and let rise to double again, about 1 hour longer. Turn out onto a lightly floured surface. Divide in half and form each portion into a ball. Cover with dish cloth and let rest for 10 minutes. Roll each half of the dough into a 15x8-inch rectangle about 1/2-inch thick. Roll up tightly, starting with short side, sealing as you roll. Taper ends by rolling out with hands until loaf is 10 to 11 inches long. Place loaves seam side down on buttered baking dishes which have been sprinkled with yellow cornmeal. Add 1 tablespoon of water to egg white in a bowl and beat lightly; brush over and along sides of loaves. Cover the loaves with a damp cloth without touching dough -- place glasses or cups around loaves and place towels on them. Place pans in in a warm place to rise for about 1 hour, until doubled in bulk. Place a shallow pan on bottom rack of oven; fill with boiling water. Bake loaves in center of oven preheated to 375掳 for 20 minutes. Brush with egg white mixture again and continue baking for 20 minutes longer, or until well-browned and done.








Hard Crust French Bread











2 1/2 cups warm water


1 pkg. yeast


2 Tbsp. sugar


1 tsp. salt


7 cups flour


2 egg whites, well beaten











In a large bowl combine the warm water, yeast, sugar and salt. Stir until


dissolved. Gradually add sifted flour and mix until well blended. Knead for


ten minutes on a floured board. Let rise in a warm place until doubled, about


1-1 1/2 hours. Punch the dough down and knead it 3-4 times. Divide it into


four parts. Shape each part into loaves and place them on a greased pan. Slash


the tops with a knife and brush with the beaten egg whites. Let rise until


doubled (1 hour). Bake 15 minutes at 450掳F or 30 minutes at 350掳F. Remove


from pan and cool. Makes 4 loaves.





French Bread











1 pkg. dry yeast


1 cup warm water (105掳-115掳F)


1 cup boiling water


1 Tbsp. shortening


1 egg white


2 tsp. salt


1 Tbsp. sugar


6 cups sifted all-purpose flour














Mix the yeast in warm water. Let stand 5 minutes and stir. Pour the boiling


water over the shortening, salt, and sugar and mix well. Add 3/4 cup of cold


water and cool to lukewarm (about 105掳-115掳F). Add the yeast. Gradually


mix in enough flour to form a stiff dough. Turn out on a floured board and


knead until smooth and shiny. Put in a greased bowl and turn to grease the


top. Cover and let rise 1 1/2 hours until the dough doubles. Shape the dough


into two oblong loaves, about 14 inches long. Put them on a greased cookie


sheet and let rise 1 hour. Brush loaves with the beaten egg whites. With a


knife make three slashes on each loaf. Bake at 425掳F for 30 minutes,


then reduce the heat to 350掳F and bake 20 minutes. Makes 2 loaves.














Thick Crust Dough





4 cups bread flour





1 cup flour





1/8 cup oil





1 1/4 cups warm water





3 1/2 teaspoons instant active yeast





1 3/4 teaspoons salt





2 teaspoons sugar





You need a heavy duty electric mixer and this dough needs to mix for 13 minutes.





Oil the pans with a enough oil just to coat it. You will want a deep dish pan any size 2 inches deep.





The amount of dough is in oz weights i don't know but the personal pans are 6 inches and get 6 oz of dough. 12 inches i think is 16 oz 13x9x2 pan for bread sticks is 17 oz 15 or 16 inches for a large is 25 oz. Roll out the dough out 3 inches shorter than the pan.





Spray the top with food release which is vegetable oil spray . Allow to rise in the oiled pan. Let the dough rise 3/4 of the way in the pan.





You will need a 2'; round pan in 6 inches for personal 12'; for medium or 15 inches for large.





Bake at 450潞F between 8 and 10 minutes.Looking for a good thick crusted bread recipe?
In order to get a thick crust on the bread it must be baked in an oven with water present...set the breadpan in another pan with water or just put a pan into the oven with water in it while baking your bread...Come on, stranger things have been knwn to happen...