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“Excellent homemade bread. You can use almost any flour for this or a combination of Flours. I prefer whit bread flour but I have used All purpose, Whole Wheat and combinations (half all purpose, half bread flour) Try some different combinations. I make 2 of these loafs per week. Mixer is highly recommended.”
READY IN:
3hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • Pre-Ferment
  • 5 ounces bread flour (one cup packed)
  • 10 ounces water (use bottled water, do not use distiled or tap water)
  • 14 teaspoon fast rising yeast
  • 2 tablespoons honey
  • Bread
  • 11 ounces flour (2 cups packed, might need more or less depending on climate, start with a bit less and if its very s)
  • 34 teaspoon fast rising yeast
  • 1 12 teaspoons kosher salt

Directions

  1. Make the pre-ferment:
  2. combine the flour and yeast and mix.
  3. Add the water and honey and combine very well. place a loose piece of saran wrap and place in fridge overnight.
  4. Make the Bread:
  5. in mixer bowl (or large bowl) combine the flour, yeast and salt and mix well.
  6. add the Pre-ferment and mix with spatula until a ball starts to form. Place in mixer with dough hook for about 1 minute. cover and let Rest for 20 to 30 minutes (Do not skip this step!).
  7. uncover and kneed with dough hook on low speed (speed 2 on Kitchenaid) for about 6 to 9 minutes or until dough is see-through when spread thin.
  8. place in a greased (I use cooking spray) bowl and place in oven (turned off)
  9. Place a pan in the bottom of the oven filled with boiling water (about 1 quart).
  10. Let rise until doubled in size (60 to 90 minutes)
  11. punch down on floured surface and fold into a rectangle and let rest covered for 10 minutes. Punch down again and shape into a loaf and place in a greased bread pan.
  12. Let rise until doubled (45 minutes or so) and then cook at 375 for about 45 minutes to 1 hour (or until bread sounds hollow and internal temperature reaches 190 to 200degrees).
  13. remove from pan right away and let cool before slicing.

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