Well, this is the easiest bread recipe I have ever heard of ... plus
it uses a very commen ingredient that I never thought about putting
into the bread recipe. Vinegar. I am not sure of what the addition
of it does to the recipe. Any ideas??
* Exported from MasterCook *
Easy-Bake Bread
Recipe By :Cindy Heller
Serving Size : 12 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups white wheat flour -- (eg King Arthur
Flour), plus additional for dusting
1/2 teaspoon active dry yeast
2 3/4 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 cups water -- at room temperature
1 tablespoon white vinegar
PREP 15 minutes
RISE 20 hours
BAKE at 450F for 45 minutes
1. In a large bowl, whisk together flour, yeast, salt and sugar.
Add water and vinegar and stir just until ball of dough forms. Cover
bowl with plastic wrap and let sit at room temperature for 18 hours.
2. Place a large piece of parchment paper on a baking sheet. Place
dough on a lightly floured work surface; knead for 10 seconds. Form
into ball by pulling edges into middle. Place dough, seam-side down,
on parchment paper; coat with nonstick spray and cover with plastic
wrap. Let sit at room temperature for 2 hours or until it's doubled in size.
3. About 30 minutes before dough is ready, place a 6 to 8 quart
Dutch oven with lid on oven rack and heat oven to 500F.
4. Lightly flour dough on parchment. Carefully remove pot from
oven; uncover. Using parchment paper to lift dough, place both the
parchment and dough into pot. Cover pot, return to oven and lower
temperature to 450F.
5. Bake bread, covered, for 30 minutes, then remove lid and
continue to bake another 15 minutes or until bread is browned.
Carefully remove bread from pot to a wire rack and cool.
Start to Finish Time:
"21:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 104 Calories; 1g Fat (4.6%
calories from fat); 4g Protein; 22g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 491mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : PER SLICE 120 calories; 1/2 g fat (0 g sat.); 4 g protein; 24
g carbohydrate; 4 g fiber; 530 mg sodium; 0 mg cholesterol 198
NOTE:
This recipe is so simple, it really is the best thing since sliced
bread. Unlike most doughs, this one has a scant amount of yeast, lots
of water and is barely kneaded. However, a very wet dough left to
ferment for hours is the perfect environment for all those molecules
to align and create gluten, which gives this loaf its crisp crust and
large, well-structured crumb.