Flour, water, yeast, and salt

My weekly go-to bread is the Master Recipe on page 53 of


Healthy Bread in Five Minutes a Day

Flour, water, yeast, and salt plus vital wheat gluten produces a lively batch of bread dough in about 2 hours.


4 lbs of HBin5

A few hours in the fridge calms the yeast down--in this case it rested overnight. The next morning half of the dough was cut off, shaped into a loaf, and placed in a buttered loaf pan.


2 lb loaf dusted, scored, and rising

2 hours later--


It's ready for the oven

This smells so good.


1 hour @ 375 F

Waiting for it to cool was not easy.


Cooling

But it was worth it.


Still warm (and very tasty)