Laurie Colwin's Bread
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Yields:
-
1 loaf
ingredients
- 1 1⁄2 cups unbleached white flour
- 1 1⁄2 cups stone ground whole wheat flour
- 3⁄4 cup coarse whole wheat flour (or regular whole wheat flour)
- 1 teaspoon salt, heaping
- 1 tablespoon wheat germ (or corn germ)
- 1⁄2 teaspoon yeast (1/4 teaspoon if you will leave it overnight)
- 3⁄4 cup milk
- 3⁄4 cup water
directions
- In a large bread bowl mix the flours, salt, and germ.
- Mix the yeast with the liquids. You may use more water than milk to equal 1 1/2 cups, if desired.
- Pour the liquid into the flour and stir. The dough should not be dry or sticky, but tend to sticky. If too sticky, add a little more flour.
- Knead the dough well, roll in flour, and put in a warm bow. Leave in a cool, draft-free place and go about your day.
- When you get home, punch down the dough and knead it well. Roll again in flour and forget it until convenient.
- Sometime later, punch dough down again. Give it a final kneading. Shape into a baguette, slash the top with four diagonal cuts, brush with water and let proof for a few minutes, if you have the time.
- Bake at 450 for 30 minutes. Turn the oven to 425 and bake another 20 minutes.
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RECIPE SUBMITTED BY
ctrmom
United States