Easiest yeast bread I've ever made.
| Flour | 1 pound |
| Yeast | 2 tsp |
| Salt | 1 1/2 tsp |
| Warm Water | 1 1/2 C |
Slowly stir in very warm water, until all the flour is wet.
Cover with damp cloth and let rise 2 hours.
Grease baking pan. Flour hands generously, and scoop out dough, either as a single mass, or pinching off small amounts if you are making rolls. Keep dipping hands in flour if this soft dough is sticking.
Form dough into a single round ball, or into 12 small balls for rolls.
Let rise on greased pan for 30 minutes, slicing tops for decoration if desired.
Preheat oven to 400 F and bake rolls for 15 minutes, loaf for 18-20.
Cool on wire rack.
Makes a crusty,slightly sourdough flavored loaf. Recipe doubles easily.
Dough will keep in refrigerator for up to 10 days.
I will make up a batch on the weekend, and then pinch off small amounts to make sandwich rolls during the week. If I'm feeling especially elegant, I'll make a roll for breakfast for a very continental espresso and roll combination.
This dough is very forgiving. I've made it with half white flour and half whole wheat. I've let it rise for 5 hours instead of 2. I've baked at 450 F on a bread baking stone (great for really crackling crust). I've even made cinnamon rolls with it. Play around and see what you can come up with.
