Bread Recipe
3 cups lukewarm water
1 and 1/2 Tablespoons granulated yeast ( or 2 packets)
1 and 1/2 Tablespoons kosher or other course salt
6 and 1/2 cups all purpose flour
Warm your water to around 100 degrees. Nice and warm! Add the salt to the water first, stirring to melt. Now add the yeast, whisk slightly to mix it into the water.
Now, add all the flour.
Stir with wooden spoon till it's gooey and you no longer see dry flour.
Put mixture into a LARGE glass or plastic container with a lid that is NOT air tight. Let rise for 2 hours in a warm place.
After it has risen, pull off about a fourth of the dough, cut it and shape into a ball. You'll need some flour on your hands to keep it from sticking to them...It's Gooey!
Flour a baking stone, place the shaped dough on it.
Let the shaped dough rise AGAIN for 40 more minutes. You don't have to cover it!
20 minutes before baking time, Pre-heat your oven to 450 degrees.
Dust the top of the loaf with flour and use a serrated knife and slash the top once or twice.
Oven Ready? Slide onto stone.
Bake for about 30 minutes.
Hope you enjoy it! The Other three loaves dough, put into the container with the lid and keep in the refrigerator for up to 14 days!
You can cut off a chunk every night or morning and have fresh bread!
1 and 1/2 Tablespoons granulated yeast ( or 2 packets)
1 and 1/2 Tablespoons kosher or other course salt
6 and 1/2 cups all purpose flour
Warm your water to around 100 degrees. Nice and warm! Add the salt to the water first, stirring to melt. Now add the yeast, whisk slightly to mix it into the water.
Now, add all the flour.
Stir with wooden spoon till it's gooey and you no longer see dry flour.
Put mixture into a LARGE glass or plastic container with a lid that is NOT air tight. Let rise for 2 hours in a warm place.
After it has risen, pull off about a fourth of the dough, cut it and shape into a ball. You'll need some flour on your hands to keep it from sticking to them...It's Gooey!
Flour a baking stone, place the shaped dough on it.
Let the shaped dough rise AGAIN for 40 more minutes. You don't have to cover it!
20 minutes before baking time, Pre-heat your oven to 450 degrees.
Dust the top of the loaf with flour and use a serrated knife and slash the top once or twice.
Oven Ready? Slide onto stone.
Bake for about 30 minutes.
Hope you enjoy it! The Other three loaves dough, put into the container with the lid and keep in the refrigerator for up to 14 days!
You can cut off a chunk every night or morning and have fresh bread!
You can even add different herbs and spices to it!
From the Artisan Bread in Five Minutes a Day
Comments
Have a great weekend!
Hughugs
Great blog and the recipes are fantastic. Thank you for sharing. I will definitely be visiting this site again!