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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 74.7
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 263.2 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.1 g

View full nutritional breakdown of Easy-Bake Bread Dough calories by ingredient
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Easy-Bake Bread Dough

Submitted by: NORJUNMA1

Introduction

This is from the great book Artisan Bread in Five Minutes a Day, as reprinted in Mother Earth News online. It makes it very easy to have delicious, fresh bread at home all the time. This is from the great book Artisan Bread in Five Minutes a Day, as reprinted in Mother Earth News online. It makes it very easy to have delicious, fresh bread at home all the time.
Number of Servings: 40

Ingredients

    6 1/2 cups of all-purpose flour
    3 cups of lukewarm water (about 100 degrees)
    1 1/2 tbs bakers yeast
    1 1/2 tbs kosher or sea salt
    ---
    For baking:
    Cornmeal
    1 cup water

Directions

1) Mix water, yeast, and salt together in mixing bowl. Don't worry if yeast doesn't dissolve completely.

2) Add flour into water mixture a few cups at a time. if you're using an electric mixer, be sure to use the bread hook attachment. You can also mix by hand. Mix until thoroughly combined. The dough should have a rough, almost shaggy look, and be very moist. Do not over mix.

3) Pour dough into a 5-quart bowl and cover with a towel. Allow it to sit at room temperature for at least 2 hours, and no more than 5. This dough will make four 1 lb free-form loaves.

4) Once the dough has risen, you can pull off a chunk to bake, or cover the bowl with plastic and allow to sit in the fridge. In the fridge the dough will last for 2 weeks.

5) When ready to bake, preheat oven to 450 and put a pizza stone (a pizza pan also works) on the middle rack and a smaller pan for water on a lower rack. Allow these pans to heat along with the oven. Take a pizza peel or plate and coat it with cornmeal.

6) When ready to bake refrigerated dough, Tear a hunk of the dough off (about a quarter of the mass). Have flour on hand to dip the dough in, in case it is too wet to handle. Form the dough into a loose ball, pulling the sides underneath. Place the mass on the peel or plate with cornmeal and allow to sit for 40 minutes. It's normal to see the dough rise a bit more or spread a bit during this time.

7) When dough is ready, rub the top with a little flour and use a serrated knife to slice three 1/4 inch-deep slices into the top of the loaf. This allows the bread to expand.

8) Slide the dough from the peel onto the pizza pan or stone. If using a plate, use a spatula to help you ease the dough off the plate.

9) Quickly add a cup of water to the steaming pan and close the oven door.

10) Allow to cook for 30 minutes, then cool for 10.
Enjoy!


Number of Servings: 40

Recipe submitted by SparkPeople user NORJUNMA1.






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