Salt-Free White Bread

Cooking Instructions

BAKING PAN

1 large (9"-x-5") baking pan, greased or Teflon

BY HAND OR MIXER

15 mins.

In a large mixing or mixer bowl stir the yeast and sugar into 1 cup flour. Pour in the hot water and oil. Beat for 2 minutes with the flat beater at medium, or equal time with a wooden spoon. Add another 1/2 cup flour. Beat for 2 minutes at high speed in the mixer or vigorously with the spoon. If using a mixer, attach a dough hook and stir in the balance of the flour, 1/2 cup at a time, until the dough forms a ball around the revolving arm. If by hand, stir in the flour with the wooden spoon and then by hand. The dough will be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist and sticky, add small sprinkles of flour.

KNEADING

10 mins.

If by hand, turn the dough onto a lightly floured work surface and knead with the rhythmic motion of push-turn-fold. The dough will become smooth and elastic, and bubbles will form under the surface. Vary the kneading rhythm occasionally by raising the dough above the table and banging it down hard.

If using a mixer, continue kneading with the dough hook for 10 minutes. The dough should form a smooth, soft ball around the dough hook and completely clean the sides of the bowl. If it does not, add sprinkles of flour.

BY PROCESSOR

5 mins.

Attach the metal blade.

Measure the yeast, sugar, and 2 cups flour into the work bowl. Pulse to blend. With the processor running, pour in the hot water and oil. Add flour, 1/4 cup at a time, through the feed tube to form a rough mass that will ride with the blade and clean the sides of the bowl.

KNEADING

1 min.

Knead with the processor running for 1 minute.

FIRST RISING

1 hour

Drop the dough into the mixing bowl and pat with buttered fingers. Cover the bowl tightly with plastic wrap and leave until the dough has risen to about twice its original size, 1 hour.

(If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by about half.)

SHAPING

10 mins.

Punch down the dough and knead for 30 seconds to press out the bubbles. Shape into a ball and let rest for 3 to 4 minutes to relax the dough.

Form the loaf by pressing the ball into a flat oval roughly the length of the pan. Fold the oval in half, pinch the seam to seal, tuck under the ends, and place in the pan, seam down.

SECOND RISING

45 mins.

Cover the pan with wax paper and set aside to rise until the loaf has risen to the level of the pan, or about doubled, 45 minutes.

PREHEAT

Preheat the oven to 400 about 20 minutes before baking.

BAKING 400

30 mins.

Bake the loaf in the hot oven until it has a lovely light brown crust, about 30 minutes. Midway during baking and again near the end, shift the loaf so it is exposed equally to the temperature variations in the oven. To test for doneness, turn the loaf out of the pan and tap the bottom crust with a forefinger. If it gives a hollow, hard sound, the bread is done. If not, return the loaf to the oven out of the pan for an additional 5 to 10 minutes.

(If using a convection oven, reduce heat 50.)

FINAL STEP

Remove from the pan and cool on a metal rack.

Wine Pairing(s)

Strong Arms Shiraz South Australia

Chateau Clarke Baron Edmond de Rothschild

Novy Syrah 'Santa Lucia'

Red Zeppelin 'Bear Valley & O'Neill' Syrah

Kaesler 'Old Vine' Shiraz

Chateau La Reverence Saint Emilion Grand Cru

Rex Goliath Shiraz

Chateau Pichon Longueville 'Comtesse de Lalande' Pauillac

Le Dome Saint-Emilion Grand Cru

Chateau Rousselle Côtes de Bourg