tag:blogger.com,1999:blog-16585537.post3187195455619816267..comments2023-06-01T04:16:12.994-04:00Comments on Here's hoping: Go figureUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-16585537.post-9789891081593725062008-10-21T17:16:00.000-04:002008-10-21T17:16:00.000-04:00This is the bread recipe currently in vogue at the...This is the bread recipe currently in vogue at the Harrison household: it's simple, easy, and fool-proof. <BR/><BR/>3 cups bread flour<BR/><BR/>1 1/2 cups water<BR/><BR/>1 packet ( 1/4 ounce) instant yeast<BR/><BR/>1 1/2 teaspoons salt<BR/><BR/>Oil as needed.<BR/><BR/>1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and mix with spatula until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.<BR/><BR/>2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more. (You can even leave the dough in the bowl and use the spatula to pull dough from edges into the center - this works just as well.)<BR/><BR/>3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. (If you choose not to fold dough in Step 2, be sure to place about 1 Tbps of oil in the hot pot, mentioined in this step, before placing dough into pot.)<BR/><BR/>4. Cover with lid and bake 30 minutes, then remove lid and bake another 25 to 30 minutes, until loaf is beautifully browned. Cool on a rack.<BR/><BR/>Yield: 1 big loaf.Anonymoushttps://www.blogger.com/profile/01089551498853338032noreply@blogger.com