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Brick Oven White Bread

Nov/Dec 2015


Brick Oven White Bread
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This very light bread contains no fat. It will develop a thick crust if baked as directed, and should be eaten in a day, since it becomes hard as it sits.

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  • 2 packages dry yeast
  • 1/2 cup warm water
  • 6 to 7 cups white flour
  • 1-1/2 cups warm water
  • 1/4 teaspoon salt


Dissolve yeast in warm water. Beat in 1 cup flour until blended and shape dough into a ball. Place in ungreased bowl, cover, and let rise until doubled. Punch down, stir in water and salt, and add 2 cups flour. Turn mixture out onto floured board and knead in remaining flour to form a smooth dough. Pat into a round loaf on breadboard, cover, and let rise until doubled. As dough finishes rising, place bread tiles in oven and preheat to 400 degrees. Slide loaf onto hot tiles and bake 50 to 60 minutes. (Do not open door during first 20 minutes.) Cool loaf on its side on bread rack at least 2 hours before slicing.
Updated Friday, November 21st, 2008

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