October 01, 2010

Another Bread Recipe

This one is for Artisan Bread. Let's try it!

3 cups water
1½ T yeast
1½ T salt
6½ cups white flour

With a spoon, combine ingredients in a lidded container. (Just stir enough to dampen ingredients.) Let sit at room temp for about an hour, till double in bulk. Put in refrigerator for several hours, use as needed. Should make 3 loaves. (Will keep in fridge for up to two weeks.) Wet hands, pull off enough dough to be about the size of a medium grapefruit. Round dough and let rise for 40 minutes on a cookie sheet. Place in preheated 425 degree oven for 30 minutes. Makes 3 loaves.

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