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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Low-Knead Wheat Bread Loaf Recipe

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This recipe for Low-Knead Wheat Bread Loaf is from Roberts's Family Cookbook, 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:  
8 oz - Wheat flour
10 oz - Bread flour
1 3/4 tsp - Salt
1/2 tsp - Instant yeast
1 c - Water
1/2 c - Beer
1 1/4 tbsp - White vinegar
2 1/2 tbsp - Molasses
Directions:
Directions:
1. Mix the flours, salt, and yeast in a bowl to evenly distribute. Heat water, beer, vinegar, and molasses to 110º. Slowly mix in the liquid ingredients into the dry ingredients until everything is incorporated.

2. Cover bowl and let it rise at room temperature, away from drafts, for at least 6 to 8 hours.

3. Spray bread pan with pan release. Turn dough out onto floured surface and gently knead dough, dusting more flour as needed, for about 2 minutes. Skin of dough should have formed. Shape dough and place into bread pan, seam side down. Cover and rise for 1 hour. Pre-heat oven to 450º for 30 minutes.

4. Uncover dough and score (slice) design of choice into the top. This allows the steam to escape while giving you the shape you want. Place bread pan with risen dough in oven and after 5 minutes, reduce temperature to 400º. Continue baking for about 50 minutes or until internal temperature of loaf reaches 190º.

5. Take loaf out of oven. Take the loaf out of the bread pan and place it on a cooling wrack to cool. Now cut off a slice and enjoy.

 

 

 

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