3 c. all-purpose flour
2 tsp. kosher salt (NOT table salt)
1/2 tsp. active dry yeast
1 1/2 c. lukewarm water
Special cookware that you can use: large plastic container with
tight-fitting lid, Dutch oven
In a large bowl (Karen uses a Tupperware one with a lid), stir
flour, salt, and yeast. Add water and stir with a wooden spoon or
rubber spatula until mixture forms a shaggy but cohesive dough.
(Do not overwork. The less you work it, the more soft fluffy air
pockets will form.) Cover tightly with lid or plastic wrap. Let
dough sit at room temperature for 8-24 hours. Dough will bubble up
After dough is ready, set Dutch oven or other oven proof bowl or
dish (at least 5 inches high) in a preheated 450 degrees oven for 30
minutes. While bowl preheats, turn dough out onto a well-floured
surface. With well-floured hands, form dough into a bowl (Karen
uses a bench scraper to help move dough). Cover lightly with clear
wrap and let the dough rest for the remaining time for the preheat
of the oven.
After the 30 minutes of preheat, CAREFULLY remove the Dutch oven or
bowl. With well floured hands, place the bread ball into the bowl.
(Karen suggests putting a piece of parchment paper under the
ball.) Cover with aluminum foil and put into oven. Bake, covered,
for 35-40 minutes. Carefully remove foil and bake for an
additional 10-15 minutes or until top is golden brown and bottom of
loaf sounds hollow when thumped.
Bread should cool completely before it is sliced as it continues to
cook for at least 20 minutes after coming out of the oven.
Wrap well in plastic wrap and leave at room temperature or freeze.
Placing in the refrigerator will make it become stale faster.
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