Twyla Sorrells's Recipe

Rustic White Bread

Category: Biscuits & Bread

4 c flour (all purpose)
2 tsp kosher salt
1 ½ c cold water
½ c boiling water
2 tsp sugar
2 tsp active dry yeast
room temperature butter (as much as needed)

Two round glass, oven-safe bowls approximately 1qt size (or whatever)

Mix the water together and dissolve the sugar in it. Sprinkle the yeast on top and let it sit for 15 minutes (it will look foamy). In a separate bowl, mix together the flour and salt. Stir the foamy water before mixing it in with the flour and salt. No kneading required, just mix with a spoon until all powder has been absorbed.

Turn on the oven for one minute. Cover the dough with plastic wrap and sit on the oven for one hour. When the bread has risen, remove from oven and set temperature to 425. Using the butter, grease the bowls. Separate the dough into two even halves. As you’re separating, punch down the dough.

Set the bowls on the oven or in a warm environment. Allow them to rise for another 30 minutes. Once the dough is just below the top of the bowl, bake for 15 minutes. Drop the heat to 375 and bake for another 15 minutes or until no longer soft. If properly buttered, the outside of the bread should be crisp and brown, and the loaves will slide right out of the bowls.

Alternate:

Using instant yeast, there is no need to let it sit in water. Just mix it in with the flour and salt, then pour in the water.

Bread flour makes a fluffier loaf

If the dough doesn’t rise properly, it still taste good