• 1serving
  • 2443calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 cups warm water

  3. 1 tablespoon yeast

  4. 1/2 teaspoon sugar

  5. 1 tablespoon salt

  6. 6 cups unbleached flour -- (up to 8-cups)

Instructions Jump to Ingredients ↑

  1. Dissolve the sugar in the water then sprinkle in the yeast to proof. Once proofed, add the salt and 4 cups of flour and beat until smooth - and beyond (I find that the more I beat the dough at this point, the lighter the bread is). Add in enough flour to make a good stiff dough, then knead until smooth and soft as a bambino's behind.

  2. Grease a good sized bowl and turn the bread over in it, lightly greasing all sides. I usually sprinkle the top with a bit of flour, then cover with plastic wrap. Leave to rise until doubled in a warm place. When doubled, punch down and divide into three parts. Briefly knead each, return to bowl, cover again and let rise. When doubled, pre-heat oven to 450 degrees. (I have a baking tile which I use for this bread, but good, heavy pans work well too).

  3. Knead gently and shape the dough into three "footballs". Place on a large, lightly greased baking sheet which has been sprinkled with corn meal (or two smaller ones). Cover with a cloth and let rise until doubled.

  4. Just before popping in the oven, score the bread with a sharp knife very lightly down the middle and mist bread with water. Turn the bread and mist every 5 min. (approximately 3 times) until the bread is golden brown and sounds hollow when tapped on the botto


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