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.
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My best bread yet was Roasted Garlic and Sun dried Tomato bread.. Oh my...see recipe here...it's a specialty from ReTorte.
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