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    You are in: Home / Recipes / Laurie Colwin's Bread Recipe
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    Laurie Colwin's Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    CTRmom's Note:

    In her "Home Cooking", Laurie quotes "English Bread and Yeast Cookery" by Elizabeth David. It says "It's really a question of arranging matters so that the dough suits your time table rather than the other way around. The preparation time indicates actual hands on. Raising is not included.

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    Units: US | Metric


    1. 1
      In a large bread bowl mix the flours, salt, and germ.
    2. 2
      Mix the yeast with the liquids. You may use more water than milk to equal 1 1/2 cups, if desired.
    3. 3
      Pour the liquid into the flour and stir. The dough should not be dry or sticky, but tend to sticky. If too sticky, add a little more flour.
    4. 4
      Knead the dough well, roll in flour, and put in a warm bow. Leave in a cool, draft-free place and go about your day.
    5. 5
      When you get home, punch down the dough and knead it well. Roll again in flour and forget it until convenient.
    6. 6
      Sometime later, punch dough down again. Give it a final kneading. Shape into a baguette, slash the top with four diagonal cuts, brush with water and let proof for a few minutes, if you have the time.
    7. 7
      Bake at 450 for 30 minutes. Turn the oven to 425 and bake another 20 minutes.

    Ratings & Reviews:


    Nutritional Facts for Laurie Colwin's Bread

    Serving Size: 1 (654 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1137.9
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 4.9 g
    Cholesterol 25.6 mg
    Sodium 2427.9 mg
    Total Carbohydrate 220.9 g
    Dietary Fiber 16.1 g
    Sugars 0.8 g
    Protein 39.7 g

    The following items or measurements are not included:

    stone ground whole wheat flour

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