Classic country-style hearth loaf~

1 servings

Ingredients

Quantity Ingredient
¼ teaspoon Active dry yeast
2½ cup Water
4¾ cup White flour
1½ cup Whole-wheat flour
1½ teaspoon Salt

Directions

Preheat oven to 375 degrees F.

Combine all ingredients in a large bowl. Mix for 10 minutes. Turn the dough out onto a lightly floured surface and knead for 15 minutes.

Transfer dough to a large bowl that has been coated with no-stick spray. Cover with a damp cloth, place in refirgerator or in a cool place (50 degrees F.) and allow to ferment for 8 hours until doubled in size. Remove bowl from refrigerator and allow the dough to come to room temperature (74 to 80 degrees F.) This will take about 2 hours.

Let the dough stand at this same temperature for 45 more minutes or until doubled in volume. Punch the dough down and shape into two loaves. Allow loaves to rise at room temperature for 45 minutes or until volume of dough increases 1½ times. Place a cast-iron frying pan filled with water on the lowest rack of the oven and preheat to 450 degrees F. This procedure will produce steam during baking. Place loaves on bricks or a baking stone and bake for 20 minutes, then reduce heat to 400 degrees and bake for 15 to 20 minutes more. Cool on rack or in baskets.

Yields: 2 loaves/10 slices per loaf.

(All flours are approximate measures. You may use more or less, depending on the weight and absorbency of your flour.) Per serving: 139 calories, ½ g fat (3% of calories), 2 g dietary fiber, 4.3 g protein, 29⅕ g carbohydrates, no cholesterol, 162 mg sodium.

Adapted from Bread Alone: Bold Fresh Loaves From Your Own Hands (William Morrow and Co., Inc., 1993) Typed for you by Marjorie Scofield 5/4/95 Recipe By : Prevention Cuisine Nov/94 From: Marjorie Scofield Date: 05-07-95 (160) Fido: Recipes

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