Bread

By: Julia McCormick


Ingredients:

3 cups Lukewarm Water
1 1/2 Tbsp Yeast
1 1/2 Coarse Kosher or Sea Salt
6 1/2 cups Flour

Preparations:

Mix dough, let sit 2 hours. No kneading needed, refrigerate any dough you don't want to use for
as long as weeks. When you want to make bread, take it out, shape, let it rise for 20 minutes and
bake. Bake at 425 degrees for 20 minutes in a preheated oven with a pan of steaming water in the bottom rack.