Don’t forget the bread!
add the ¼ cup of water. Mix together for 30 seconds. 3 Cover the bowl with plastic wrap and leave in a warm place to proof/rise for 2
hours or until more than doubled in volume. 4. Dust the lined baking sheet with cornmeal and set aside. 5. Generously dust a work surface with all-purpose flour. 6. Tilt the dough out of the bowl on to the floured work surface (use a rubber spatula or wooden spoon to help you get all the dough out of the bowl). Don’t worry, the dough will be very sticky and will spread. 7. Flour your hands well and lift the dough from one side to the middle, on to itself; now do the same with the other half for the dough (flour your hands again if necessary). Now flip the dough over, seam-side down. 8. Using your hands, tuck in the dough from the base (the part making contact with the surface) to form a large ball. Dusting your hands with more flour is necessary to do this part. 9. Once the ball has been formed, transfer it to the lined and dusted pan, placing it in
the centre. Leave uncovered in a warm place to rise for 40 minutes. 10. After the first 20 minutes, preheat the oven to 450 degrees F with the rack in
the middle. 11. At the 40-minute mark, transfer the risen dough to the oven and bake for 20 - 25 minutes. Check after 20 minutes and if the bread looks brown and the crust is solid and sounds hollow when tapped, remove from the oven, if not let cook for another 5 minutes. Remove pan from oven and transfer bread to a wire rack to cool completely to room temperature before cutting.
• If you do not have a baking sheet, use a large round pizza pan if you have one or 2 regular 9 x 5 loaf pans. However, if using loaf pans, cut the dough in half at direc tion # 7 and oil the pans well before adding the dough. • You might find that during the baking of the bread there is the smell of something
being burnt, don’t worry; it is just the cornmeal getting dark. • If you do not want to make an all-white flour loaf, use half all-purpose flour and half wholewheat flour. Or, half all-purpose flour and half multigrain flour. Or half all-purpose flour and half fine semolina flour. • Wholewheat, multigrain and semolina flours absorb more liquid, therefore use 1
and ¾ cups of water initially and add more as necessary. • In place of water, whole milk can be used to make a richer bread.
No-Proof Instant Bread Yield: 1 large loaf SPECIAL EQUIPMENT
• 1 (6 quart) oven proof pot with lid OR • 1 large oven proof bowl/dish of similar capacity • Aluminum foil
• 1 pound all-purpose flour, plus extra for work surface • 3 level teaspoons instant yeast • 2 tablespoons brown or white sugar • ½ teaspoon fine table salt • 2 tablespoons vegetable oil • 1 to 1 ¼ cups warm water (110 - 115 degrees F); you may need more or less depend
ing on your location and quality of flour
DIRECTIONS 1. Mix together the flour, sugar, yeast and salt in a large bowl. Make a well in the
center. 2. Pour oil and water into flour and mixt to form a dough. Turn the dough on to a
floured work surface and knead for 12 minutes until smooth. 3. Shape or braid the dough however you like. 4. Lightly brush the pot, dish/bowl whichever you are using and transfer the dough. Cover the pot with lid or cover the bowl/dish with aluminum foil creating a dome effect which will give the bread room to rise and grow. Place the pot, bowl/dish in the oven and let rest for 10 - 20 minutes (optional). 5. Turn on the oven to heat to 400 degrees F. Bake covered for 40 minutes then remove the lid/cover/foil and bake for 5 minutes or until the bread is nicely browned. Remove from the oven and rest for 8 - 10 minutes before removing from pot, bowl or dish. Cool on a wire rack to room temperature before cutting into the bread.
NOTES • Baking time begins when the pot is added to the cold oven and the heat is immedi
ately turned on. There is no pre-heating of the oven. • If you do not want to make an all-white flour loaf, use half all-purpose flour and half whole wheat flour. Or, half all-purpose flour and half multigrain flour. Or half all-purpose flour and half fine semolina flour. • Whole wheat, multigrain and semolina flours absorb more liquid, therefore use 1
and ¼ cups of water initially and add more as necessary. • In place of water, whole milk can be used to make a richer bread. • For anise-seed bread, add ½ tablespoon anise-seed to the warm water (or milk if
using) and let steep for 10 minutes before adding to make dough (direction # 2).
No-proof Instant Bread (Photo by Cynthia Nelson)