Ingredients
- 4 cups all purpose flour 1/4 cup set aside
- 2 1/4 teaspoons instant yeast 7 grams/ 1 packet ; active dry works, see Note 1
- 2 teaspoons salt
- 1 1/2 cups warm water
Instructions
- Add 3 ¾ cups flour, yeast and salt to stand mixer.
- Add the water and mix with the paddle attachment to combine. Switch to the dough hook and mix on medium 2 minutes. Let the dough rest 5 minutes in the bowl.
- Mix 3 more minutes on medium, then add the remaining ¼ cup flour. Turn out and knead until smooth and elastic--about 5 to 7 minutes. Use only a tablespoon or two of extra flour while kneading.
- Transfer to a greased bowl, turning to coat then cover and rise until doubled: 1 ½ hours or so.
- Preheat the oven to 450. Place an 8x8 pan of hot water on the bottom rack.
- Shape the dough into a 14-inch log. Rest the dough 30 minutes, then cut three or four diagonal slashes in the top and transfer quickly to the oven.
- Bake 20-25 minutes until lightly golden brown. Transfer to a wire rack to cool.
Nutrition
Calories: 273kcal | Carbohydrates: 56g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 670mg | Potassium: 113mg | Fiber: 3g | Sugar: 0.2g | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 3mg