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Moses Bread Recipe

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This recipe for Moses Bread is from GOOD THINGS TO EAT FROM THE HUDAK FAMILY -VOLUME II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups All Purpose Or Bread Flour (plus 1/4 Cup To Form The Loaf Later)
1-½ teaspoon Salt
¼ teaspoons Rapid-rise Yeast
1-½ cup Warm Water
Directions:
Directions:
Whisk the flour, salt and yeast together in a non-metal bowl. Slowly add 1 1/2 cups warm water, mixing with a wooden spoon just until combined. (No kneading!) Cover tightly with plastic wrap. Let this sit on your counter for 12 to 24 hours. (I think it is best to make the dough the night before and bake it the next day.)

About 2 1/2 hours before you plan on eating it, sprinkle 1/4 cup of flour on your counter and scrap out the dough onto the flour (it will be very sticky). Work the flour in just until it is easy to handle. Form into a round loaf and place on parchment paper. Spray loaf with Pam and cover with your already-used piece of plastic wrap.

After 1 1/2 hours, heat your oven to 500 degrees and put a Le Creuset-type pot in the oven. (A ducth oven or a large pyrex pot will also work.)

After 30 minutes, remove plastic wrap and place the dough, while still on the parchment paper, in the heated pot.

Cover with a lid. Reduce heat to 450 degrees. Cook for 30 minutes, then remove the lid and cook for 10 minutes more.

 

 

 

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