Brother's Bread Recipe - Cooking Index
Brother's Bread Recipe - Cooking Index
| 1 tablespoon | 15ml | Active dry yeast |
| 2 1/4 cups | 533ml | Warm water |
| 1 1/2 tablespoons | 22ml | Salt |
| 1 tablespoon | 15ml | Sugar |
| 6 cups | 375g / 13oz | Unbleached all-purpose flour - (to 7) |
| Cornmeal - as needed | ||
| White distilled vinegar - as needed |
In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly until yeast is dissolved. Stir in salt and sugar. Mix well. Set aside for 5 minutes.
Beat for 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl.
Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight.
Line a baking sheet with kitchen parchment or sprinkle with cornmeal.
Punch down the dough. Divide in half, shape into 2 round loaves, and place on the baking sheet. Carve an X in the top of the loaf and spray with vinegar. Place in a cold oven and turn the oven on to 400 degrees for 45 minutes. Transfer to wire rack to cool.
This recipe yields 2 loaves.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C20) - from the TV FOOD NETWORK
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