What’s hiding in there? Bread Dough, silly! Because this weeks Quarter Recipe Theme is BREAD.

I love home made bread, but it is very time consuming. It takes planning ahead. I found an interesting article in this months issue of Mother Earth News that has a recipe that you make and keep in the fridge for up to 2 weeks. During that time whenever you want to make bread (or pizza dough or cinnamon rolls…) you cut off a hunk let it sit out and bake it. I made the dough this morning and I plan on baking a loaf for dinner this evening. This seems easy enough! The recipe and article in its entirety can be found here.

The Master Recipe makes 4 — 1 lb loaves

3 cups luke warm water

1 1/2 Tablespoons of yeast (1 1/2 packets)

1 1/2 Tablespoons of salt

6 1/2 cups unsifted, unbleached flour (I used bread flour)

5 qt bowl that can be loosely covered

1. heat water to about 100 degrees

2. add salt and yeast

3. mix in flour by hand or by mixer until uniformly moist. Don’t knead. The dough will be wet.

4. cover loosely. let rise at room temp for aprox 2 hours. up to 5 hours will not hurt.

you can use a portion any time after this or refrigerate!

When you are ready to bake a loaf sprinkle a cutting board liberally with corn meal. Sprinkle surface of dough with flour, cut off a grapefruit size ball of dough. Add flour as needed so it won’t stick to your hands. Gently stretch dough around sides and wrap around the bottom. Place ball on board for 40 minutes. Pre heat to 450 degrees with baking stone in middle of the rack. On the other rack place an empty broiler pan for holding water.

Dust top of loaf with flour, slash a tic tac toe pattern in top of bread. With jerking motion slide dough off board onto heated stone. Add 1 cup water to broiler pan and quickly close oven to capture the steam.

Bake 30 minutes or until brown

I have high hopes for a crusty Boule for dinner tonight!!

If you want to join in this weeks party just link to PepperPaints from your blog and leave a comment here with a link to your Bread Recipe post for this week!!

Next weeks theme will be COOKIES (just in time for holiday baking)

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