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Worlds Easiest Crusty Bread recipe correction

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 08 May 2014 16:50:34 -0700
v114.n019.7
Here is the corrected recipe.

* Exported from MasterCook *

                         Bread, Worlds Easiest Crusty

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Grains                          Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3               cups  all-purpose flour -- (you will need more to 
work the bread)
       1/4      teaspoon  instant active yeast
    1 1/4      teaspoons  salt
                          cornmeal -- to dust top of loaf
    1 1/2           cups  water -- (pour it a little at a time you 
might not need all of it)

1.  Mix all the ingredients together except the cornmeal, the dough 
will be sticky put saran wrap over the mixing bowl tightly and let it 
set for 12-18 hours in about 70 degree's, I set mine in the microwave 
for safe keeping.

2.  The dough will be ready when the dough is dotted with holes. Take 
dough out onto a floured surface and work it 2-3 times gently and 
quickly shape dough into a ball.

3.  Generously coat a cotton towel (not terry cloth) with flour, 
wheat bran or cornmeal; put dough seam side down on towel and dust 
with more flour, wheat bran or cornmeal.

4.  Cover with another cotton towel and let rise for about 2 hours. 
When it is ready, dough will be more than double in size and will not 
readily spring back when poked with a finger. At least a half-hour 
before dough is ready, heat oven to 450 degrees.

5.  Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or 
ceramic) in oven as it heats. When dough is ready, carefully remove 
pot from oven. Slide your hand under towel and turn dough over into 
pot, seam side up; it may look like a mess, but that is O.K.

6.  Shake pan once or twice if dough is unevenly distributed; it will 
straighten out as it bakes. Cover with lid and bake 30 minutes, then 
remove lid and bake another 15 to 30 minutes, until loaf is 
beautifully browned. Cool ona rack.

Recipe yields: 1 1/2 pound loaf

Source:
    "mommyskitchen.net"
S(Internet address):
    "http://www.mommyskitchen.net/2009/09/worlds-easiest-crusty-bread-it-really.html";
                                      - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1368 Calories; 4g Fat (2.5% 
calories from fat); 39g Protein; 287g Carbohydrate; 10g Dietary 
Fiber; 0mg Cholesterol; 2683mg Sodium.  Exchanges: 19 Grain(Starch); 
0 Lean Meat.