Sunday, December 17, 2006


It is the last Sunday evening before the holiday weekend. We are tired from last night and a day of the family, football, or whatever. The war keeps getting worse and the President looks like he is going to stay firmly ensconced in denial 'till Jesus calls him home.

I think it is time to make some bread. We had this bread last night. It is easy, robust and will work for sandwiches or toast. We even enjoyed it with a wonderful seafood dish.

Here it is:

3 cups all-purpose flour
1/4 tsp instant yeast
1 1/4 tsp salt
Cornmeal or wheat bran as needed

1. In large bowl combine flour, yeast, and salt. Add 1 5/8 cup of water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temp.

2. Lightly flour a work surface and place dough on it. Sprinkle it with a little flour and fold it over on itself once or twice. Cover loosely with plastic and let rest for 15 minutes.

3. Shape dough into a ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; put dough, seam side down, on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for 2 hr.

4. Heat oven to 450. Have your heavy 6-8 quart pot in the oven as it heats. Place dough in pot, seam side up. Shake once of twice to settle it evenly in pot. Cover with lid and bake 30 minutes.
Remove lid and bake 15 to 30 min. until brown. Cool on rack

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