| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Warm water |
| 1 |
pn |
Salt |
| 1 |
pn |
Sugar |
| 2 |
tb |
Active dry yeast |
| 6 1/2 |
c |
Bread flour (up to 7) |
|
|
Rice flour |
INSTRUCTIONS
Taken from the Bakeries of Belfast website at
http://www.infolane.com/corweb/baker.html
Place warm water in bowl. Water should be just warm to touch, about 90-100
degrees. Add salt, sugar and yeast. Stir to dissolve the yeast. Let sit
about 5 minutes. Add 3 cups of flour and beat until smooth. Gradually add
the remaining flour, until dough pulls away from sides of bowl. Knead with
a dough hook or by hand, until dough is smooth and elastic. Place in oiled
bowl and cover with plastic wrap. Let rise until doubled, about 1 1/2
hours. Punch down and divide into four equal pieces. Form each piece into a
ball, using rice flour on the board. Place close together on a baking
sheet, be sure top is covered with rice flour. Let rise again for about 45
minutes. Bake in a preheated oven at 400 degrees for 30 minutes. Convection
baking works well on this bread if you have that option (bake at 375
degrees in that case). Turn the broiler on during the last 5 minutes. But
don't walk away! Watch carefully. The top should be a deep brown. Set to
cool on rack and listen to the crackle!
Posted to Bakery-Shoppe Digest V1 #231 by jrjet@mtco.com (Dot & Tim
McChesney) on Sep 11, 1997
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