Colonial bread recipe
Colonial Bread recipe
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- 3 cups whole wheat flour
- 2 Tablespoons yeast
- 3 cups warm water
- damp tea towel
- Next day:
- 3 cups bread flour
- 3 cups unbleached flour
- 2 Tablespoons salt
- moist tea towel
Starter (make the night before):Mix ingredients in a large bowl, cover with damp tea towel, and leave in warm place for 8 to 12 hours.
Next day:Add starter to bread flour, unbleached flour, and salt, as well as enough water to make a stiff dough. Knead well. Cover bowl with moist tea towel and let rise 2 hours in a warm place. Punch down and place in baking pan (we recommend large round greased wedding-cake tin with sides made higher with 6-inch aluminum flashing; bread in the colonial period was almost always large and round). Cover with moist tea towel and let rise in warm place one hour. Preheat oven to 450 degrees and bake bread 30 minutes; remove bread from pan and bake another 30 minutes at 300 degrees.
Directions for cutting round loaf of bread: Cut in half with face open side down and slice the half long like a regular modern loaf.
Reference: Colonial bread recipe
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