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Side Dish Flour Intermediate 2 Hours 45 Minutes Bake France France

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1 tablespoon Active dry yeast
1 cup Warm water 105°F to 115°F
3 3/4 cup White flour plus 2 tablespoons, unbleached
1 1/2 teaspoon Salt
3 tablespoon Wheat germ
1 tablespoon Vegetable oil

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Before baking, preheat oven to 375°F / 190°C
Combine the yeast and water and set aside in a warm place. You will be able to smell the yeast when it is ready, about 10 to 15 minutes.

Meanwhile; in a bowl, mix together 3 cups of the flour, salt and wheat germ. Make a well in the centre of the dry ingredients and pour in the "proofed yeast" (yeast mixture).

Slowly work in the flour from the sides of the bowl, then beat the mixture vigorously until thoroughly stirred together. This is a sticky dough.

Flour a board with the remaining 3/4 cups plus 2 tablespoons of flour and turn out the dough. Turn the bread so that is coated with flour on all sides. Knead thoroughly. Fold dough in half and roll out into a narrow shape about 12 inches long.

Oil a flat pan and set the dough on it. Cover with a clean dish towel and allow it to rise in a warm place until it's nearly doubled in size. Approximately 1 to 2 hours.

Preheat oven to 375°F and bake for 45 minutes or until the loaf sounds hollow when tapped on the bottom side.

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