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Name: Yeast Bread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 cups bread flour all purpose works too.; 2 tsp rapid rise yeast active yeast works too.; 2 tsp salt; 1.5 cups warm water

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INGREDIENTS

3 cups bread flour ; all purpose works too.
2 tsp rapid rise yeast ; active yeast works too.
2 tsp salt
1.5 cups warm water

INSTRUCTIONS

Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).

Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).

Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days. Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.

Preheat oven (Note 7) – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)

Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.

Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!

Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

Cool on rack for 10 minutes before slicing.

NOTES

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Yeast Bread

3 cups bread flour all purpose works too.
2 tsp rapid rise yeast active yeast works too.
2 tsp salt
1.5 cups warm water

Preheat oven (Note 7) – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)

Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

Cool on rack for 10 minutes before slicing.

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Nutrition

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Serving Size: 1 (995g)
Recipe Makes: 1

Calories: 2302
Calories from Fat: 98 (4%)

Amt Per Serving		% DV

	Total Fat 10.9g	15 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 4.6g
Cholesterol 0mg		0 %
Sodium 31.5mg		1 %
Potassium 818.4mg		22 %
Total Carbohydrate 460.6g		135 %
	Dietary Fiber 17.1g	68 %
	Sugars, other 443.5g
Protein 79.1g		113 %
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.

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Calories per serving: 2302

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