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Easy Bread

2 1/4 C. bread flour (plain white works, too)

3/4 C. rye or whole wheat flour ("white" whole wheat is good, too)

1 1/4 t. salt (sea salt is best)

1/2 t. yeast

1 1/3 c. water

Mix first four ingredients in a glass or porcelain bowl.  Add the water (I usually need a little more).  Stir for about 30 seconds.  Dough  should be sticky and easy to stir, but not soupy.  This is not your typical yeast dough.  Cover bowl (I put a plate on top of it) and let sit for 10-12 hours or until doubled.

Spray no-stick baking spray on ends of a bread pan.  Cover rest of pan with parchment (baking) paper.  GENTLY pour the dough into bread pan, using a rubber spatula as needed to scrape it out of bowl.  Bake at 415 degrees for 30 minutes on the lowest rack of oven.  Remove from pan immediately when it is done.  Allow bread to cool before cutting.  This bread gets better for several days since it stays moist.  Store in a plastic bag but leave it OPEN so crust does not get soggy.  If you want a thicker crust, bake for another fifteen minutes.

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