Lynn's Idiot-Proof Hand Loaf

Course : Breads
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 1/2 Cups flour of your choice or less
1 3/4 Cups warm water
1 Tablespoon olive oil
2 Teaspoons salt
1 Teaspoon SAF instant yeast

Preparation / Directions:

1. Dump the flour in a nice, neat pile on your counter or tabletop. 2. Sprinkle the salt over the top. 3. Now form a little hollow or nest in the middle of your flour. This is the fontana (fountain). 4. Gradually pour in the water and oil, a few tablespoons at a time, always being sure to thoroughly work in the water you have added before adding more. Always incorporate the flour on the inside of the fontana, so that you don't break through its walls and have water run all over your shoes. 5. At some point, the dough will begin to hold its shape, and you will begin to knead the flour, rather than mix it. (Remember that the amount of water you will need may vary according to the type of flour you are using and the day. Be flexible.) 6. After you have thoroughly kneaded the dough, and it is no longer sticky, but is as smooth and as shiny as a baby's bottom, you can place it in an oiled bowl, cover it with a damp tea towel or plastic wrap, and let it rise until it has doubled in bulk. (1-2 hours approximately) 7. Then punch down the dough and form it into a loaf. Place the loaf in a bread pan and proof until double in bulk (while preheating your oven to 375°). 8. Bake the loaf for 35-45 minutes or until hollow sounding when tapped on the bottom. Remove from pan and cool on a r


Nutritional Information:

119 Calories (kcal); 14g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 4276mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Breads Recipes