Old Stone Mill White Bread
by Louise Richards
- 6 ½ cups of Old Stone Mill Fine flour
- 1 ½ tbsp of instant dry yeast
- 1 ½ tbsp of table salt
- 3 tbsp of vegetable or canola oil
- 1 tbsp of white sugar
- 2 cups of warm water
Place all the ingredients in a bowl.
Mix for 2 to 3 minutes
Knead for approximately 10 minutes
Place dough in bowl and cover with a plate
Ferment for 1 hour 20 minutes
Turn out dough on counter and knock back
Bench for 10 minutes
Mold to desired shape (makes 2 loaves)
Proof, covered with clean tea towel, for 1 hour
Heat oven (with dry steam tray) to 450°F (230°C) for at least 5 minutes before baking.
Add small amount of water to steam tray. Bake bread for 30 minutes. Take steam tray out after 10 minutes.
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