If making bread by hand, use your favorite method for mixing ingredients. You may omit the oil.

Knead the dough and allow to rise for 4 or 5 hours or overnight.

Punch down; let rise until doubled. Form into loaf (on cornmeal-sprinkled bread peel or in loaf pan) and allow to rise for 30-45 minutes. Bake as usual for a 2 1/4 pound loaf.

If using a bread machine, add ingredients in the order recommended by the manufacturer.

Set the machine for the quickest dough setting. You may cancel the dough cycle as soon as kneading is over, or allow the dough cycle to complete. Set the timer so the bread will be ready when you want it, at least 6 hours later. If you start the dough an hour before you retire for the evening, then start the timed regular bread cycle just before you go, you can make sure that the bread is ready for you first thing in the morning. Be sure to have a good bread knife!

Yield: one loaf, approximately 2 1/4 pounds.

Nutritional information is based on baking this 2 1/4 pound loaf in an 11-inch bread pan and cutting 22 half-inch slices.

Nutritional Information

Servings: 22: Serving Size: half-inch slice (46 g): Calories: 104: Fat(g): 1: Sodium (g): 116

Food Group Serving(s)

DASH: Vegetables: 0.0: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 1.5: Meat/Fish: 0.0: Seeds: 0.0: Fats: 0.2: Sweets: 0.2

USDA: Vegetables: 0.0: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 1.5: Meat/Fish/Seeds: 0.0: Fats: 0.2: Sweets: 0.2