Chyrel's Recipes From Friends
Recipes Collected By Our Dear Friend Wayne Riley
1/4 tsp. active dry yeast
2/3 cup warm water
1 1/4 cups all-purpose flour
pinch granulated sugar
1/2 cup warm water
1/2 tsp. active dry yeast
1/4 cup milk
1 tbsp. olive oil
2 cups all-purpose flour
1 1/2 tsp. salt
In bowl, stir yeast into warm water until dissolved. Stir in flour until smooth.
Cover with plastic wrap and refrigerate at least 12 hours or for up to 24 hours.
In bowl of electric mixer, dissolve sugar in warm water. Sprinkle in yeast.
Let stand for 10 minutes or until frothy.
Using dough hook on low speed, stir in sponge, milk and oil until combined.
Add flour and salt. Mix on low speed for eight minutes, scraping down bowl halfway through.
Turn out dough onto well-floured surface. Knead lightly into ball.
Place in greased bowl, turning to grease all over. Cover with plastic wrap.
Let rise in warm draft-free place until doubled in bulk and bubbles appear on surface, about 1 1/2 hours.
Scrape dough out of bowl onto lightly floured surface. Divide into half.
With floured hands, gently form each into cylinder, pinching seam to seal.
Pull each out to a 9" X 4" (23 x 10 cm) rectangle. Place each, seam side up, on well-floured tea towel.
Cover with damp tea towel. Let rise until not quite doubled in bulk and bubbles appear on surface, about 1 1/2 hours.
Flip rectangles gently over onto two floured baking sheets. Spray with water.
Bake on bottom third and middle racks of oven at 425° for 10 minutes.
Switch position of sheets. Spray with water.
Bake for 12-15 minutes longer or until golden brown and bread sounds hollow when tapped on bottom.
Let cool on racks. Makes two loaves-4 servings each.