… an artisan-style loaf
Prep Time
75 minBake Time
20-30 minYield
1 loaf or 12 bunsRating
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/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...| 1 1/4 cup water 310 mL | |
| 1 1/2 tbsp. sugar 22 mL | |
| 1 1/2 tsp. instant yeast* 7 mL | |
| 2 1/2 cups ROGERS NO ADDITIVE or All PURPOSE FLOUR 625 mL | |
| 1/2 tsp. salt 2 mL | |
| *Active yeast can be substituted. |
… an artisan-style loaf
| 1. | Combine warm water, sugar, and yeast. Let it stand until a head of foam forms. 5 minutes for Instant. 10 minutes for Active. |
| 2. | Combine flour and salt in a large bowl. Dough will triple in volume. |
| 3. | Combine wet and dry ingredients with a spatula forming a shaggy dough/ With floured hands continue mixing dough to incorporate all the flour and form into a ball. No kneading required. |
| 4. | Cover and let rise 1 hour. |
| 5. | Punch down and form dough to fit into a small, greased bread pan, 4 by 8 inches. Or shape into buns onto a greased cookie sheet or greased muffin tins. |
| 6. | Let rise for another hour and bake at 350 for 20 to 30 min. |
| 7. | Recipe easy to double for both a loaf and buns. |
| 8. | Switch up the flavour by substituting 1/2 cup flour with 100% Whole Grain Whole Wheat flour or Porridge Oats & Healthy Grains. |
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