30+ Eggs-ceptional Easter Sunday Brunch Ideas | 2023
Brunch is a great way for the kids to wash down those chocolate eggs and for the adults...
Recipe: #11072
November 09, 2013
Categories: Breads, French, Brunch, Easter, Sunday Dinner, Thanksgiving, Oven Bake, Fat Free, Kosher, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Sugar-Free, Vegetarian, Yeast Bread, Flour, more
"I love this bread!"
Put the flour, salt, yeast and water in the bowl of a stand mixer with a dough hook and beat, on medium speed, for 2-3 minutes until a smooth, elastic dough forms(the dough will be very soft, slightly sticky).
Transfer the dough to a large bowl and cover with plastic wrap-let rise until doubled and bubbly-about 3 hours.
Break down the dough by bringing the outer edges to the center-pressing down to release the air inside-gently knead in 2 Tb of additional flour until the flour is fully incorporated-grease a bowl and place the dough into the bowl, cover with plastic wrap and let it rise for 2 hours more, or until doubled.
Preheat an oven to 425F.
Line a baking pan with a silpat and sprinkle cornmeal on top.
Invert the bowl of dough onto the pan so that the dough ball slides out.
Sprinkle the top of the dough with 1 Tb flour and cut several slits across both ways.
Place the dough in the oven and using a spray bottle of water, spray into the oven a few times then close the door-spray the water again after 5 minutes.
Bake the loaf 15 minutes longer then reduce the heat to 400F-Bake for 45 minutes to 1 hour or until the bread is brown.
Let cool on a rack for at least 3 hours.