Soft-Wheat Bread

5-1/2 cups Daisy White Pastry Flour
3/4 tsp salt
1/4 tsp dried yeast
12 oz water

Stir water, salt and yeast together.
Add flour, mix until moist. Cover
and let rise 6 to 8 hours.

Divide dough in half, kneading
the portion to be baked for
only half a minute. (This dough
may be stickier than what you
are used to). Place on a cooking
sheet dusted with corn meal or
use a silicone baking pad. Let
dough rest for one hour while
you preheat an oven stone to 450oF.

Dust the loaf with flour and slash
the top with 1/4 inch deep cuts.
Slide dough onto a hot stone.
Pour 1 cup hot water in a pan
below the stone for moisture.
Bake 30 minutes.

The other half of the dough can
be refrigerated for 3-4 days in a
covered pan. Shape, let it rest
and bake as directed.

Try the colonial kitchen practice
of baking only as much bread
as you need for each day. Use
the leftovers as dipping bread
with apple butter, olive oil or fruit
sauces in season.

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279