Country-Style Bread |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 loaf | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups warm water (110 F to 115 F) | 2 envelopes dry yeast | 1 tablespoon salt |
| 5 cups (about) bread flour | ||
| 1 | Pour 2 cups warm water into large bowl. Sprinkle yeat over; stir to blend. Let stand until yeast dissolves, about 7 minutes. Mix in salt, then 4-1/2 cups flour, 1/2 cup at a time. Using flexible rubber spatula, knead dough in bowl by lifting dough edges and pressing into center, turning all of dough over occasionally and slowly rotating bowl, until sticky dough forms, about 8 minutes. Scrape down sides of bowl; cover with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 45 minutes. Using spatula, stir dough down. Cover; let rise again until doubled in volume, about 1 hour. |
| 2 | Sprinkle work surface with flour. Scrape dough out onto flour. Turning dough over and over in flour and sprinkling with more flour by tablespoonfuls if too sticky, shape into 14x3-1/2 inch loaf. Sprinkle 18x12x1-inch baking sheet with flour. Transfer dough to prepared sheet. Cover loosely with plastic; let rise until doubled in volume, about 40 minutes. |
| 3 | Preheat oven to 375 F. Fill clean spray bottle with water. Gently pull plastic wrap off dough. Place bread in oven; immediately spray oven floor and walls generously with water. Bake bread 5 minutes. Spray oven generously with water again. Bake bread until golden and crusty all over, spraying oven with water 1 more time, about 35 minutes longer. Transfer bread to rack. Cool at least 30 minutes. Serve warm or at room temperature. |