My good father's shepherd's bread

Yield: 1 loaf

Measure Ingredient
1 pack Yeast
2 cups Lukewarm water
4 cups Flour (use a blend of flours
\N \N If desired)
2 tablespoons Malt or honey
1 pack Yeast
1 cup Lukewarm water
1 tablespoon Salt
2 tablespoons Malt or honey
2 cups Flour

SPONGE

DOUGH

SPONGE Dissolve the yeast in the water slowly, and thoroughly blend in the flour and malt or honey. Cover with a clean towel and let rise in a warm place for approximately 4 hours.

DOUGH Dissolve the yeast in the water. Blend in the salt, malt or honey, and flour. Blend well. Thoroughly incorporate with the sponge until pliable and smooth--dough will pull away from bowl. Turn out on a lightly floured board and knead for 3 to 5 minutes, then let rest for 10 minutes. Shape into one long or round loaf, cut a cross in the center, and place on a cornmeal-sprinkled baking tin, Cover and let rise until almost doubled. Then place a pan of boiling water on the floor of the oven, place bread in oven, set temperature for 400 degrees, and bake the fread for 45 minutes, or until it is golden brown and done. Brush with egg-white glaze before and after baking.

Submitted By MICHELLE BRUCE On 06-20-95

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