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Easiest Crusty Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 28 Dec 2014 17:48:08 -0800
v114.n051.6
* 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
--------  ------------  --------------------------------
    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"
                                      - - - - - - - - - - - - - - - - - - -

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.