Knit Flix

Saturday, March 06, 2010

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.


But it was worth it.

Still warm (and very tasty)

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