1 1/2 tsp flour
1 1/2 tsp baking powder
1 1/2 cups milk
1/2 tsp canola oil
1. Preheat the oven to 425 degrees.
2. Reserve 1 tsp of the flour and combine the remaining flour with the salt and baking powder in a large bowl. Add the milk and mix gently but quickly with a wooden spatula or spoon until the dough comes together.
3. Oil a nonstick cookie sheet with the canola oil (or line a regular cookie sheet with parchment paper and brush with the oil) and place the dough on the sheet. Using a piece of plastic wrap, press and mold the dough to create a round loaf about 7 inches in diameter and 1 inch high. Sprinkle the reserved teaspoon of flour on top of the loaf. Using a serrated knife, make 2 intersecting 1/4-inch-deep cuts across the top of the loaf to create a cross.
4. Place a stainless steel bowl upside down over the bread and bake for 30 minutes. Remove the bowl and bake for another 30 minutes, or until golden brown.
5. Using a wide spatula, remove the bread to a rack. Let cool for at least 30 minutes before slicing.
Source: Essential Pepin
Try #1 - December 29, 2011
This was pretty good, although the crust got a little harder than I would have liked, even after taking the bread out 2-3 minutes early. But super-easy, and a great bread for Abby to help me with!
No comments:
Post a Comment