Bread Flour, 6 Pack, 5 lbs (2.27 kg), From King Arthur Flour
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King Arthur Flour
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100% Employee-Owned, 100% Committed to Quality
Naturally Pure and Wholesome
The Organic Flour of Choice for All Your Yeast Breads
Never Bleached. Never Bromated.
Certified Organic by Quality Assurance International
Why King Arthur Flour?
For over 200 years, we've provided bakers with America's finest flour. Our stringent milling specifications guarantee that unlike other flours, ours performs consistently from week to week, season to season, and year to year. We pledge that this bag of flour meets the high standards of quality and consistency that King Arthur has maintained for over two centuries.
- 1 tablespoon (1 packet) active dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 cups warm water (not over 110ÂºF)
- 5 1/2 to 6 cups King Arthur 100% Organic Bread Flour
- boiling water
To mix: Mix together the first four ingredients. Let this stand until the yeast, sugar and salt are dissolved. Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90Âº. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
Shape It: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Bake It: Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400ÂºF for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch.
For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500ÂºF for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400ÂºF and bake for 10 more minutes. Remove from the oven, let cool and devour!
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