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Granny White
Country Bread
1
1
1
5
1
1
Tbs. active dry yeast
tsp. sugar
/4 cup warm water
cups flour
Tbs. salt
1/2 cups warm water
Dissolve yeast and sugar in 1/4 cup warm water and let proof.
Combine flour and salt in large bowl, add yeast mixture and another
1
1/2 cups warm water. Mix thoroughly, adding more water if
necessary. Turn out onto a floured board and knead for 10−15 min.
until dough is soft, silky and elastic. Return to bowl cover and
let rise until double, about 1 hour. Punch dough down and form
into one round loaf or two oblong loaves.
Sprinkle base of clay baker with cornmeal. Place loaf in baker
and cover. Let rise for 1 hour. Cut 2−3 slashes in top of loaf
and brush with cold water. Cover clay baker, place in 450 over
and bake for 15 min., reduce heat to 400 and bake another 30−40
min. or until crusty, golden brown. Cool on rack.
135
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