Yield: 1 Servings
|1¼ cup||Water, ( minus 1tablespoon)|
|2 teaspoons||S, sugar|
|3½ cup||Bread flour|
|1¼ teaspoon||S, yeast|
Add first 4 ingredients to pan in the order listed. Add flour on top of liquid and rap sharply on the countertop to level the flour. Place yeast, on top, in the center of the flour - do not mix.
Place pan in machine, pin facing front, seat pan securely. Set machine to dough setting. Push Start.
In 1 hour 30 minutes: remove pan and pin, shake dough pan vigorously to dump dough onto lightly floured marble slab. Cover dough and let rest 5 minutes.
Preheat oven to 425°
Punch dough down flat and cut into 2 equal pieces.
Karete chop center of 1 piece of dough with the edge of hand, fold toward you and pinch edges together. Roll and shape loaf -- don't over work! Place loaf in French pan that has been sprayed with cooking spray. Repeat with second loaf.
Cover Loaves with light towel and let rise in closet about 45 minutes, or until doubled. This allows for a nice "oven spring" during baking Score risen loaves 3 strokes with sharp knife and bake 20-22 minutes. Spray frequently for 10 minutes. Check loaves after 10 more minutes - instant thermometer should read 190° t0 200° Remove and place on rack.
Reheat in 300° oven for 5 -10 minutes to recrisp before serving.
Notes: Revised from Zorjirushi recipe Note This bread freezes very well. Wrap tightly in plastic film, freeze.
To use, remove film, heat bread at 300° F for 5 minutes before serving.
Posted to EAT-L Digest 01 Mar 97 by Ed Reinhardt <edr@...> on Mar 1, 1997.