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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This kneadless bread has a thin crunchy crust and is delicious and moist inside. Slices well with an electric knife. Start making it ahead of time as it has to sit and then rise for 18-30 hours. Ingredients:
6 1/2 c (32.5 oz) unbleached white bread flour |
3 1/2 tbsp sugar |
1 tbsp salt |
1 tsp instant or fast-rising yeast |
1/3 c corn oil or olive oil |
2 3/4 c ice water |
Directions:
1. In a large bowl, whisk together the dry ingredients. Stir in the oil and water; stir until well combined.
2. Spray the dough with cooking spray and cover with plastic wrap. Refrigerate for 3 to 10 hours. Then let rise in a cool place (70 degrees +/-) for 15 to 20 hours. If convenient, stir the dough halfway through the rise.
3. Turn the dough onto a floured counter top and divide in half. Place each half in a 9 x 5 loaf pan that has been sprayed with cooking oil. Cover and let rise at room temperature for 2-3 hours.
4. Heat the oven to 400 degrees. Bake for 55-60 minutes (or until the internal temperature is 210 degrees). NOTE: If the loaves begin to brown on top, cover with foil for the last 15 minutes.
5. Turn the loaves onto a cooling rack for at least one hour before slicing. (Tip: Turn the loaves upside down to slice more easily.)
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