* Exported from MasterCook *
Bread, Easiest Crusty
Recipe By :Mommy
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour -- (plus more to work the bread)
1/4 teaspoon instant active yeast
teaspoon 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)
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 70F. I set mine in the microwave for safe keeping.
The dough will be ready when it 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.
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.
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 450F.
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.
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 on a rack.
Recipe yields: 1 1/2 pound loaf
Source:
"mommyskitchen.net"
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Per Serving (excluding unknown items): 68 Calories; trace Fat (2.5%
calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 1mg Sodium. Exchanges: 1 Grain(Starch);0 Lean Meat.