One of the easiest recipes – it only has four ingredients.
1 pkg. active dry yeast
1 ¼ cups warm water (110 – 115 degrees)
2 ¾ to 3 cups bread flour
1 tsp. salt
Dissolve yeast in the warm water and let stand five minutes, until bubbly. By hand add 1 ½ cup flour and the salt. Beater well for a few minutes. Gradually stir in enough of the remaining flour to make a soft dough.
Knead dough on floured surface until springy, this will take about 10 minutes.
(I really have to get a mixer)
Place dough in a greased bowl, turn to grease the top.. Cover and let rise until doubled. This will be about an hour and a half.
Punch down dough and on floured surface, roll it out into a rectangle. Roll it, stretch it punch it and finally make the shape of a loaf.
Place on greased cookie sheet which has been sprinkled with cornmeal. Cover again. Let rise one hour.
Slash top of loaf with sharp scissors so you get those ridges on top. Bake at 425 degrees F for 25 minutes.
If you tap the bread and it sounds hollow, it’s done.
What did I learn? That I need to spray some water on top (or brush with egg white?) to get a more bronzed look.
It was good...especially hot...but I need to practice making bread so I am as good as my SIL Barb and Wandering Coyote.
From the library I have a nice bread book that doesn't look too challenging for me so I'm hoping to share some successful stories and beautiful photos.
My best bread yet was Roasted Garlic and Sun dried Tomato bread.. Oh my...see recipe here...it's a specialty from ReTorte.
Quite a while back we decided to make a fish stew , the Mediterranean style with tomatoes. It was good but I have been craving a milk based...
There are days I just want to be at home. Sit in the den and read while Aja stares and casts judgement. I'm so ready to retire and I kn...
Happy Friday to you all! This is my first evening of vacation. Unfortunately our plans to visit Cedar Key were cancelled for the second ye...