Yield 8 servings Number Of Ingredients 5 Steps:
Stir the yeast into the water and allow the yeast to bloom until foamy. In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours). Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate. Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and let the dough rise again for another 1 ½-2 hours. Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface. Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour. Cover and let rise for 1 hour. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour. Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot. Cover with the lid and return the pot to the oven. Bake for 45 minutes, removing the lid for the last 15 minutes. Remove bread from pot, cover, and let cool for 10 minutes before slicing. Enjoy!
Time 1h45m Yield 1 loaf Number Of Ingredients 11 Steps:
Preheat oven to 325°F. Combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients in another bowl; add to the egg mixture alternately with milk and mix well. Pour into a greased, wax paper lined 9x5 loaf pan. Bake for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan before removing it and placing it a wire rack to cool completely. Wrap and let stand for 24 hours before slicing.
Time 1h35m Yield 1 loaf. Number Of Ingredients 11 Steps:
In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9x5-in. loaf pan. Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing.
Time 1h10m Yield 1 loaf, 16 serving(s) Number Of Ingredients 11 Steps:
Preheat the oven to 300 degrees Fahrenheit. Combine all ingredients into a smooth paste. Lightly coat a LOAF pan with baking spray and flour. Bake for a full hour. When fully baked, open the oven door a crack, and allow loaf to cool in the turned off oven for 1/2 hour before removing from oven and cooling completely. Then remove from pan. Cool completely and store in plastic bag.Keep covered or bread will dry out.
Time 1h35m Yield 16 Number Of Ingredients 11 Steps:
In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 80-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing.
Time 1h Yield 1 loaf (16 slices). Number Of Ingredients 4 Steps:
In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
