Directions: |
Directions:Mix yeast, salt, sugar, and melted butter with water in large bowl with a lid. Mix in flour, without kneading, using a wooden spoon. Use your hands a little if you need to incorporate the last bit of flour. Cover and let rest at room temp until it rises and collapses (or flattens) on the top. Approximately 2 hours.You can use it immediately after the initial rise, but it is easier to handle when cold. Store in fridge up to 7 days.On baking day, lightly grease a loaf pan. Dust the surface of the dough with flour and cut off about a 1 1/2 pound piece. Dust the piece with a little more flour and shape into a ball by stretching the surface around to the bottom on all four sides, then shape into an oval. Drop into pre-pared pan. Allow to rest 1 hour and 40 minutes if from the refrigerator or 40 minutes if you are using it fresh. Dust the loaf with flour and cut the top with using the tip of a sharp knife. Brush the top with butter. Twenty minutes before baking, heat oven up to 350° F. Bake for about 45 minutes or until golden brown. Let it cool completely before trying to slice.
To make this a buttermilk white bread use the following mix:
2 c luke warm water
1 c buttermilk
1 1/2 tbls granulated yeast
1 1/2 tbls Kosher salt
1 1/2 tbls sugar
1/2 c un-salted butter
6 1/2 c un-bleached, all purpose flour
butter for brushing top
oil for greasing baking pan |
Personal
Notes: |
Personal
Notes: “This recipe is from “Artisan Bread In 5 Minutes A Day.” It is a great book, and this is my go-to recipe. It is the easiest bread I’ve made, and a favorite for Bruce’s sandwiches. One batch makes several loaves and requires very little time to make.” Mindy
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This recipe for Soft American-Style White Bread is from