1. In a large resealable container (14 cups), dissolve yeast in warm water. Let stand for 10 minutes.
2. Add in salt and flour. Blend until all the flour is mixed in.
3. Partially cover container and let dough rise for 1 1/2 to 2 hours. Dough will double.
4. Punch down dough, cover container, but not air tight and refrigerate at least 6 hours. Dough will be usable up to 3 weeks.
When you are ready to bake.
1. Preheat oven to 450 degrees.
2. Grease a loaf dish.
3. Lightly flour work area and hands. Grab 2 fistful of dough from the container.
4. Gently form dough into loaf shape and place in dish.
5 Slash the dough top to allow expansion.
6. Bake for 25-30 minutes.
7. Increase oven temperature to 500 degrees. Bake for another 10 minutes.
If you like a hard crust, bake bread in a Dutch oven. Be sure to preheat the Dutch oven.
You can add to the refrigerator by adding 1 cup water and 1 cup flour ratios. Blend the water and flour together first, then mix into the refrigerated dough. Be sure to let it mature in the refrigerator.
The longer the dough matures, the better the bread!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (122g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 4575.8mg||158 %|
|Potassium 254.9mg||7 %|
|Total Carbohydrate 49.9g||15 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 48g|
|Protein 9.8g||14 %|
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: 250
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