Instructions
Ingredients:
- 1 teaspoon instant yeast
- 1 ½ cups(10 fluid ounces) water at 75°F
- 3 ½ cups (1 pound) organic all-purpose flour
- 1 ½ teaspoons Kosher salt
- 2 Tablespoons wheat germ
- 2 Tablespoons granulated sugar
- 2 Tablespoons unsalted butter, melted
Instructions:
- Grease an 8 or 9-inch loaf pan. (See Note.)
- Pour the water into the bowl of a stand mixer fitted with the dough hook. Add the yeast and let it dissolve for 5 minutes.
- Add the flour, salt, wheat germ, sugar and melted butter.
- Knead the dough for 4 to 5 minutes on low speed. The dough will start to form a ball but will still be sticky and will adhere to the sides of the bowl. Scrape down the sides of the bowl with a spatula. Knead a few more minutes until the dough is smooth and forms a ball. It will be soft and elastic.
- Place the dough into a greased bowl. Let it rise for 2 to 3 hours until more than doubled in bulk.
- Press down the dough. Form it into a tight ball then roll it into a loaf shape. Place it, seam side down, into the prepared loaf pan.
- Let the dough proof until it has expanded 1 ½ times in size, for approximately 30 minutes to an hour.
- Thirty minutes before baking, place a small pan for water on the lowest oven rack. Position a second rack in the middle of your oven. Preheat the oven to 400°F.
- Brush the surface of the dough with melted butter. Using a serrated knife, score the surface of the loaf lengthwise.
- Place the pan in the oven. Pour about ½ cup of hot water into the pan on the bottom of the oven. Bake for 35 to 40 minutes. The bread will be deep brown and well risen.
- Place the pan on a wire rack to cool for 10 minutes then unmold the loaf. Leave the loaf on the wire rack until cool.
Notes: This was baked in an Emile Henry covered loaf pan. It gives the bread a golden crust. Because there is a lid, you don’t need to add steam to the oven. When using the covered baker, preheat the oven to 450°F. Butter the mold and dust it lightly with flour before using.
Recipe by Priscilla of Priscilla Martel
