Heres the link that I found to make that massive loaf of bread I posted earlier. And here is what I did specifically to get such a massive loaf: Ingredients: -3 cups of lukewarm water (approx 100 degrees Fahrenheit) -1 & 1/2 TBS yeast -1 & 1/2 TBS Kosher salt -3 TBS granulated sugar (I added this to the recipe for my own preference) -6 & 1/2 cups of white flour Instructions: -In a Kitchen-aid mixer, using the dough hook, mix the water and yeast. -Add the salt and sugar and mix (I just dump it in while its mixing) -Add 4 cups of the flour and let it mix pretty thoroughly, then while its still mixing, slowly add the other 2 &1/2 cups of flour -Let the dough mix for a few more minutes until it holds together well -Spray the crockpot with non-stick cooking spray and turn it on to High -Remove the mixing bowl from the mixer and scrape the dough off of the dough hook and push it back into the mass of dough. -Sprinkle the top of the dough with a couple tablespoons of flour, and using the flour to keep it from sticking to your hands, pull the dough out of the bowl, and form the ball of dough by pulling the top of the dough out towards the edges and tucking it under bit by bit while turn the dough in your hand. This will make the top and edges smooth and the loaf hold together. -Put the dough in your crockpot, and put the lid on. -Let it simultaneously rise and bake for about two hours -The top will still appear really light and like it has a bubbly texture, poke it gently to see if it is firm, and use a skewer to poke it and make sure no raw dough comes back out on the skewer. -Using hot pads, pull the pot out of the crock pot and turn it upside-down to drop the loaf out onto a heat safe surface and let it cool a bit (just a bit lol), and eat! *Note: I have a large crock pot and putting all of the dough in it filled it almost completely by the time it was done, if you have a smaller one, you may want to split your dough in half. You can refrigerate the other half of the dough and through it in the crockpot another day when you want more bread. The dough recipe is the Master Recipe from the awesome book: Artisan Bread in 5 Minutes a Day. This article has a link to the book and the original recipe. Since bottom sides did cook more and got a little hard and crusty, I think next time Ill try putting aluminum foil on the top shiny side in to help bake the top more evenly.
Posted on: Thu, 05 Jun 2014 04:35:22 +0000