| Servings: 1 loaf |
Ingredients
- 2 teaspoons instant yeast – not the whole package
- 4 teaspoons no salt Italian Seasoning
- 1/2 t. garlic powder
- 1 1/2 cups lukewarm water
- 3 1/4 cups King Arthur Unbleached Bread Flour
Directions
Combine all of the ingredients, and mix and knead to make a smooth, very soft dough.
2. Put the dough in a greased bowl or other container, cover, and let it rise at room temperature for about 1 hour, or until it’s puffy though not necessarily doubled.
3. After the first rise, deflate the dough, form into a round or a long loaf, and place on a lightly greased or parchment-lined baking sheet; or on a piece of parchment, if you’re going to bake on a pizza stone.
4. Cover the loaf with greased plastic wrap, and let it rise for 30 to 45 minutes (the bread will rise faster if no salt is used).
5. While the loaf is rising the second time, preheat the oven to 375°F. If you have a pizza stone, place it in the oven while it preheats.
6. When the bread is almost doubled, remove the plastic, slash the top in a decorative pattern, and bake for 30 to 35 minutes, until the center measures 190°F when measured with an instant-read thermometer.
7. Remove from the oven and cool for 30 minutes before slicing.
I oiled hands a tiny bit to work the dough.
You MUST use bread flour- not all purpose flour.***
I am looking forward to having this. YUM!
Bake for 35 to 40 minutes- I made a round loaf, but if you do it as a long loaf you should check it at 30 minutes.
Recipe from King Arthur Flour
