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18 Hour Bread Recipe

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This recipe for 18 Hour Bread, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Pruitt
Added: Monday, May 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all purpose Flour, plus some for dusting
1/4 tsp. instant yeast
1 1/4 tsp salt
1 5/8 cups water
cornmeal for dusting

Directions:
Directions:
1. Before going to bed mix flour, yeast, salt and water until blended, dough will be sticky. Cover with plastic wrap and let rest overnight, 12-18 hours at warm room temp (70).

2. Dough is ready when the surface is dotted with bubbles. Lightly flour a work surface and turn dough out on it. Sprinkle with a little more flour and then fold it over on Itself once or twice. Cover loosely with plastic wrap and rest about 15 minutes.

3. Generously coat a cotton towel (not terry cloth) with flour and cornmeal. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently and quickly shape the dough into a ball, place the dough with the seam side down onto the towel and sprinkle with more flour and cornmeal. Cover with another cotton towel and let it rise for 2 hours. (it should be more than double in size)

4. 30 minutes before the dough is ready, heat the oven to 450 degrees and put a 6-8 quart heavy covered pot in the oven. When dough is ready, carefully remove pot from oven, slide your hand under the dough and turn it into the pot with the seam side up (it will look like a mess but that is OK). Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15-30 minutes, until loaf is browned. Cool on rack.

 

 

 

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