Saturday, March 28, 2009

barbra's bread recipe

3 c lukewarm water
1.5 Tbsp yeast
1.5 Tbsp coarse kosher salt
6.5 c unsifted flour

Add yeast and salt to water. Mix in Flour.
Don't knead.
Cover loosely and let at room temp for 2 hours or so.
Refridgerate for at least 3 hours before baking any.
Cut off a hunk and shape it and flour it well.
Bake at 450 for 30 minutes. Put a pan of water on the rack under it.

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