SOURCE: KNEAD, BAKE, RISE
YIELD: 1 9" x 5" loaf
INGREDIENTS
- 500 Grams Ground Up Flour (All Purpose or Bread)
- 320 Grams Water at around 110°F
- 32 Grams Honey (Or Sugar)
- 30 Grams Sunflower Oil
- 10 Grams Salt
- 6 Grams Instant Dry Yeast
INSTRUCTIONS
- Grease loaf pan liberally with oil.
- Combine flours, salt in mixer. Add water, honey, yeast. Mix to combine. Add oil. Mix for 5 minutes.
- Remove dough from mixer and, on a clean work surface, knead by hand for an additional 3-5 minutes. Transfer loaf to a bowl, cover with plastic and allow to rest for about an hour in a warm/room temperature, draft-free place.
- Check the dough after an hour. It should be very puffy. If it hasn't grown much, let it proof for an additional 30 minutes.
- At the end of the initial proofing, gently deflate the dough, then transfer it to a lightly floured work surface. Flour your hands, and pat the dough into a rectangle, then roll the dough up like a jellyroll.
- Transfer to your prepared loaf pan, and cover with plastic wrap and allow the dough to proof for an additional 60-90 minutes, until the loaf has domed over the rim of the loaf pan.
- Preheat your oven to 400°.
- When your loaf is read to bake, brush the top with more sunflower oil. Bake for 15 minutes, then reduce oven temperature to 350°and bake for an additional 35 minutes or until golden brown.
