A little about categorizing bread. Our system is not scientific by a long shot. We've placed them into table, flat, dessert, and fried. Table bread may include loaves of sandwich-type bread or something designed to serve as a loaf or dinner bun at the table. Flat is generally un-yeasted bread that is flat (duh!). Fried can be pan-fried or deep-fried. Dessert is for delectables such as banana bread. The words dressing and stuffing are interchangeable, depending where you live. Many will contain bread, others may not. This is dizzying.
4 1/2 cups bread flour
1 1/2 cups water
1 tablespoon dry yeast
1 teaspoon salt
Dissolve the yeast in warm water (80º F). Let is sit for 25 minutes until the water is foamy. Mix it with the salt and the flour. Knead the dough for 10 minutes until the consistency is elastic. Let it rise for 1 hour and 45 minutes. Punch it and let it rise again for another 45 minutes. Give the dough a long (french loaf type) shape, cut a slit down the middle. Put an ovenproof container with water under the shelf in your oven with the bread. Bake it at 450-475ºF for 20 minutes or until it reaches a golden color.
Peace At The Dinner Table - Good Food Has No Borders!
