Prep Time:

2 hours 30 minutes

Cooking Time:

Ingredients:

• 4 Cups of Flour
• 2 Tsp of Instant Dry Yeast*
• 2 Tsp of Salt
• 2 cups Warm Water**

* Active Yeast can be used but must be proofed in the warm water before adding. Combine Yeast, Warm Water** and 1 TBSP of sugar to proof.

** Water should be betwen 110-115*F.

1. In Stand Mixer or Large Bowl, combine Flour, Salt and Yast then mix until no dry spots remain and the sough is stretchy.*
2. Cover dough with towel or plastic wrap. Allow to rest for 2 hours at room temperature. Dough should roughly double in size.
3. Fold the dough inside the bowl, using your fingers or a rubber spatula along the edge and folding towards the center of the bowl until dough has deflated.
4. Grease and flour Bread pan.
5. Transfer dough to bread pan and allow to proof for another 30-60 minutes, dough should proof over the top of the bread pan.
6. Optional: Add a coat of oil to the top of dough.
7. Bake for 40-45 minutes at 375*F
8. Allow bread to cool before cutting and enjoy!

Utensils:

• Measuring Cups
• Stand Mixer
• Bread Pan