Pictures coming soon. I'm on my second batch now, so they're not ready yet.
It really is an easy recipe. It's a loose dough, so be prepared. No kneading or anything like that required. Put it in a bowl with a lid and you don't have to wash anything except the measuring cups! In fact, my brother suggests designating this bowl as the bread bowl and never washing it again ;D. (He really likes this recipe.) I asked him about just adding flour and water when you take some out like you would with a starter, but he said that that wasn't part of the recipe. . . hmmmm. . . I think I'll try it with this next one I'm making anyway.
Ingredients:
- 3 cups Warm Water
- 1.5 tablespoons Yeast
- 1 tablespoon Salt
- 1 tablespoon Sugar (optional--the original recipe doesn't call for this at all)
mix together
- 6.5 cups Flour
mix together
Put on the lid and keep out on the counter to rise for 2 hours or so. Then keep it in the fridge for up to 2 weeks.
When you want some bread, sprinkle a little flour on top of the dough so your hands don't stick, and take out approximately a grapefruit sized portion.
Shape it into a ball by folding the sides under, and cut 1/4 inch slits into the top.
Place the ball onto a cutting board or cookie sheet sprinkled with cornmeal. And allow to rise for 20 minutes.
Preheat oven with a baking stone to 450 degrees F after the 20 minutes, and allow dough to rise 20 more minutes.
Slide loaf onto baking stone (and if you figure out how to do this, let me know! my dough usually sticks and I have to grab it off the cutting board!).
Cook for 30 minutes.
Take out of the oven and allow the bread to cool to the point where steam doesn't escape when you cut it.
