| 376 | 377 | 378 | 379 | 380 |
| 1 | 121 | 242 | 362 | 483 |
|
Granny White
Cover and set aside somewhere warm for about 2 hours (in an oven
with the light on is a good place).
Knead the dough, and return to the bowl for a second rise.
Shape the dough and place in two loaf−pans. Take a fork and stab
the loaf repeatedly and evenly from one end to the other to let
out potential air−bubbles. (I get three long rows of stabs per
loaf) Let rise for an hour or until the dough is just risen up
"roundly" over the sides of the pan. Slash the tops if you haven't
poked fork−holes and bake at 350 F for 50 minutes until the loaves
are lightly brown, have firm sides, and sound hollow when tapped.
Cool thoroughly before storing or slicing. A little olive oil
applied to the top of the loaf keeps the top crust soft.
378
Page
Quick Jump
|