Recipe by Bill Hodgkins
This is a double loaf recipe I first saw used in a Community Kitchen, culinary arts training program for disadvantaged people in Portland, Maine. No sugar? That's what I said... I usually proof my yeast with a teaspoon or so of sugar, but I assure you the recipe works without it... And it's very simple.
Top Review by sabretoothsam
While the bread is fine, I found the recipe somewhat vague. This recipe is probably not for first time bread makers as it gives no time amounts; ie, no approximate times for kneading, rising or baking.
- 2 tablespoons yellow cornmeal, for dusting pans
- 6 cups bread flour
- 4 1⁄2 teaspoons yeast
- 2 teaspoons salt
- 2 1⁄2 cups warm water (100-115 degrees)
- cooking spray or oil
Directions See How It's Made
- In large bowl combine flour yeast and salt Add water and stir until a stiff dough forms Turn dough out onto a floured surface.
- Knead until dough is smooth and elastic Lightly oil bowl and top of dough.
- Cover with plastic wrap and leave in a warm place to rise until doubled in size.
- Punch down dough.
- Divide into two equal pieces.
- Shape and place in pans, cover and allow to rise until doubled.
- Set oven to 425 degrees Bake until bread is golden brown and sounds hollow when tapped.