Sim­ple one-hour home­made bread

Canadian Running - - FOOD - 5 N cups white bread flour 3 tbsp sugar 1 K tsp salt 1 K tbsp (rounded) in­stant yeast 1 K tbsp oil 2 cups warm water (be­tween 38–46 C)

Makes 2 loaves In­gre­di­ents Di­rec­tions

1. Com­bine dry in­gre­di­ents. Add oil and water. Mix for 1 minute; the dough should be very sticky. If it is too dry, add more water. 2. Mix for 5 min­utes. (Do not add any more flour af­ter the dough has fin­ished mix­ing). 3. Spray knead­ing sur­face with cook­ing spray and turn dough out onto sur­face. Knead dough briefly un­til it has a smooth even con­sis­tency (this will only take sev­eral turns of the dough to ac­com­plish). 4. Di­vide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into de­sired shapes. Place on greased bak­ing sheets and cover with a large dish­towel. Let rise for 25 min­utes. 5. While loaves are ris­ing, pre­heat oven to 350 F. Once the loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cook­ing spray to pre­vent drag­ging) to make sev­eral slashes in the top. Make each cut about N- inch deep at a 30 de­gree an­gle. 6. Bake loaves for 25 min­utes, or un­til they are golden brown.

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