Yield: 1 large round bread
Ingredients:
Flour a board or kneading area. Transfer the dough
and any remnants left in the bowl, to the board. Knead the dough, adding
additional flour as necessary, until it is smooth and the consistency of your
ear lobe (yes!).
Unyeasted dough requires a good deal of patient
kneading, about 15-20 minutes to start. Work in a rhythm, turning the dough
clockwise to assure uniform kneading. Altogether, you should have about 250-300
kneads. Oil hands, and form the dough into a ball. Oil the dough, and place in a
large bowl. Cover with a cloth and a cover, and place away from drafts for 30-36
hours, or until the dough has puffed and risen. Allow longer time if no
fermentation seems to be taking place.
Remove the risen dough from the bowl, knead lightly
and form into ping-pong sized balls. Place the balls in a large well-greased
oiled round baking pan, snuggling them up, one against the other. Do not cram --
use an additional pan, or form an additional small loaf if necessary. Allow
space for rising.
Cover round bread loaf with a wet cloth and set in
a warm place for 3-6 hours or until the dough rises about half again. Brush with
milk or oil.
Place the bread in a cold oven, and heat to 300F.
Bake bread about 45 minutes to 1 hour, or until it sounds hollow when tapped on
both top and bottom. Serve warm and thinly sliced, or let your guests tear off
the rolls as individual servings.
From: Gwendolyn Fisher |
