Categories: Breads- Rolls- Biscuits- Corn bread
Ingredients
- 1 pkg. active dry yeast
- 1 1/4 cups warm water (105 degrees)
- 3 to 3 1/2 cups all-purpose flour
- 2 1/2 tsp. coarse (kosher) salt
Directions
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Sprinkle yeast over 1/4 cup water in measuring cup; gently mix to moisten yeast. Let stand 10 minutes to soften; mixture will be foamy.
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Stir together 3 cups flour and the salt in a bowl.
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Pour yeast mixture into flour. Add remaining 1 cup warm water; stir to form ball. If too dry, add a little more water; if too wet, add a little more flour.
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Turn out onto lightly floured surface. Knead until smooth and elastic, 10 minutes.
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Grease bowl with butter or margarine. Place dough in bowl; turn to coat. Cover with clean towel or plastic wrap. Let dough rise in warm place until double in volume.
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Roll dough out to 20 × 8 inch rectangle on lightly floured surface. Roll up from short side. Press ends to seal; fols ends under loaf. Place seam side down in greased 8 1/2 × 4 1/2 × 2 5/8 inch loaf pan. Cover; let rise until doubled in volume for about 1 hour.
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Bake in 400 degrees oven for 25 to 30 minutes or until loaf sounds hollow when tapped. Remove from pan to rack to cool.
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Baguette:
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Prepare Basic Bread recipe through to just before last rising, divide dough in half. Roll each half into 12 × 2-inch cigar shape. Place on greased baking sheet; cover with plastic wrap. Let rise in warm place until doubled in volume, 30 to 40 minutes. Remove wrap.
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Bake in 400 degree oven for 25 minutes or until loaves sound hollow when tapped. Transfer breads to wire rack to cool slightly.