A no-knead yeast bread that makes a huge round loaf. For variety, use part whole-wheat flour or throw in some wheat germ. --Stone House Inn, North Thetford, Vermont
1 package dry yeast
1/4 cup warm water
1/2 teaspoon sugar
8 cups flour
5 tablespoons butter, cut into bits and softened
1 tablespoon salt
2 eggs, lightly beaten
2 to 3 cups warm water
In small bowl proof yeast in 1/4 cup warm water and sugar In large bowl combine flour, butter, and salt. Blend in yeast mixture and eggs and gradually add 2 to 3 cups warm water enough to make a soft dough. Transfer to a greased bowl, cover, and let rise in warm place for 2 hours, or until double in bulk. Punch down dough. Sprinkle a greased or Teflon-coated baking sheet with cornmeal. Form dough into a ring on baking sheet, let rise for 10 minutes, and bake in preheated 400 degrees F oven for 10 minutes. Reduce heat to 300 degrees F and bake 1-1/2 hours more or until lightly browned. Cool on rack.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.