Mix It Mix together the first four ingredients. Let this stand until the yeast, sugar and salt are dissolved. Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but dont give up!) Knead It Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90?. Repeat this process in a rhythmic, rocking motion for 5 minutes sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes. (Until the original mess is bouncy and smooth!) Let It Rise Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours. Shape It Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian or French style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes. Bake It Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400F for 35 to 45 minutes until the crust is golden brown and sounds hollow to the touch. For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400F and bake for 10 more minutes. Remove from the oven, let cool and devour! For a heartier, more nutritious bread, substitute 2 cups of King Arthur Stone Ground Whole Wheat Flour for 2 cups of King Arthur Unbleached All-Purpose Flour NOTE: This recipe, also known as "The Easiest Loaf of Bread Youll Ever Bake", appears on the back of some of the King Arthur Flour bags. MC formatted by Martha Hicks using Buster 3/98 Recipe by: King Arthur Flour Posted to MC-Recipe Digest by "Mega-bytes"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (93g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.1mg||0 %|
|Potassium 16.9mg||0 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 12.3g|
|Protein 0.4g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 52
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!