3 cups all-purpose (provides structure for the bread)
1 ½ cups warm water (activates the yeast and hydrates the
1 teaspoon active dry yeast (key to a light and fluffy texture)
1 teaspoon salt (enhances flavor and strengthens the dough)
Instructions:
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Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, yeast, and salt until evenly combined.
2. Add Warm Water
Pour the warm water into the dry ingredients. Stir with a wooden spoon until a shaggy, sticky dough forms. Don’t worry if it looks uneven—this is normal!FlourYeastSalt
3. Let the Dough Rise
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12-18 hours. The dough should double in size and develop a bubbly surface.
4. Shape the Dough
Lightly flour a clean surface and gently transfer the dough onto it. Shape the dough into a round loaf by folding the edges toward the center. Avoid overhandling—just form it into a rough ball.
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