Today my 99 year old mother gave me her 25 year old KitchenAid Mixer because she said she's not baking anymore. Since I need to watch my salt intake, I looked up easy bread recipes I could modify. I found this and will try it in the next few days.
3 cups water lukewarm (bit warmer than body temperature)
1 1/2 Tbsp active dry yeast
1 1/2 Tbsp salt (I will use 1 tsp)
6 1/2 cups all-purpose flour
In a medium bowl, add the lukewarm water, salt, yeast and stir together.
In the bowl of your mixer, add the flour, then the pour in the yeast mixture. Using the dough hook on speed 2, mix it about 2-3 minutes. The dough will be sticky, do not be tempted to add more flour.
Put flower on your hands and place the dough in a big bowl, cover the top really well with plastic wrap. Poke a couple small holes with a toothpick to let the gases escape a little. Let it rise in a warm place for a good two hours.
No kneading required, flour your hands well, divide the dough in two and shape each. Add as much flour as necessary to your hands to avoid the dough from sticking.
Put the dough on a stone, or on a regular baking sheet covered with parchment paper. Sprinkle some flour on top. Let the dough rest for another 30 minutes so that it rises a bit more.
Preheat the oven to 450 F degrees.
Slash the top of the dough with a knife to allow for the trapped gases to escape. Place a pan with a cup of water on the bottom rack, and the dough on the stone/sheet pan on the middle rack. The water will create steam to give the bread a crusty top.
Bake for 30 to 35 minutes and let it cool before cutting into it.
3 cups water lukewarm (bit warmer than body temperature)
1 1/2 Tbsp active dry yeast
1 1/2 Tbsp salt (I will use 1 tsp)
6 1/2 cups all-purpose flour
In a medium bowl, add the lukewarm water, salt, yeast and stir together.
In the bowl of your mixer, add the flour, then the pour in the yeast mixture. Using the dough hook on speed 2, mix it about 2-3 minutes. The dough will be sticky, do not be tempted to add more flour.
Put flower on your hands and place the dough in a big bowl, cover the top really well with plastic wrap. Poke a couple small holes with a toothpick to let the gases escape a little. Let it rise in a warm place for a good two hours.
No kneading required, flour your hands well, divide the dough in two and shape each. Add as much flour as necessary to your hands to avoid the dough from sticking.
Put the dough on a stone, or on a regular baking sheet covered with parchment paper. Sprinkle some flour on top. Let the dough rest for another 30 minutes so that it rises a bit more.
Preheat the oven to 450 F degrees.
Slash the top of the dough with a knife to allow for the trapped gases to escape. Place a pan with a cup of water on the bottom rack, and the dough on the stone/sheet pan on the middle rack. The water will create steam to give the bread a crusty top.
Bake for 30 to 35 minutes and let it cool before cutting into it.
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