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Ingredients
- 1 1/4 c. Water, ( minus 1tablespoon)
- 2 tsp S, sugar
- 1/2 tsp Salt
- 3 1/2 c. Bread flour
- 1 1/4 tsp S, yeast
Directions
- Add in first 4 ingredients to pan in the order listed. Add in flour on top of liquid and rap sharply on the countertop to level the flour. Place yeast, on top, in the center of the flour - don't mix.
- Place pan in machine, pin facing front, seat pan securely. Set machine to dough setting. Push Start.
- In 1 hour 30 min: remove pan and pin, shake dough pan vigorously to dump dough onto lightly floured marble slab. Cover dough and let rest 5 min.
- Preheat oven to 425
- Punch dough down flat and cut into 2 equal pcs.
- Karete chop center of 1 piece of dough with the edge of hand, fold toward you and healthy pinch edges together. Roll and shape loaf - do not over work! Place loaf in French pan which has been sprayed with cooking spray. Repeat with second loaf.
- Cover Loaves with light towel and let rise in closet about 45 min, or possibly till doubled. This allows for a nice "oven spring" during baking
- Score risen loaves 3 strokes with sharp knife and bake 20-22 min. Spray frequently for 10 min. Check loaves after 10 more min - instant thermometer should read 190 t0 200
- Remove and place on rack.
- Reheat in 300 oven for 5 -10 min to recrisp before serving.
- Note This bread freezes very well. Wrap tightly in plastic film, freeze.
- To use, remove film, heat bread at 300 F for 5 min before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 778g | |
| Calories 1731 | |
| Calories from Fat 67 | 4% |
| Total Fat 7.96g | 10% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1184mg | 49% |
| Potassium 480mg | 14% |
| Total Carbs 347.78g | 93% |
| Dietary Fiber 11.5g | 38% |
| Sugars 1.49g | 1% |
| Protein 57.44g | 92% |
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