Recipe courtesy of Amy Scherber
5 hr 40 min
5 hr
One 2 pound loaf



In a small measuring cup, mix the warm water and yeast with a fork to dissolve the yeast. Let stand for 3 minutes.

Mix the flour and salt together in a large mixing bowl. Add the yeast mixture and the cool water. Using your fingers, mix the dough into a sticky mass.

When all of the flour is incorporated, move the dough to a lightly floured work surface and knead for 4 minutes. The dough should be sticky and will not look smooth. If the dough feels stiff or dry, knead in additional cool water, a tablespoon at a time.

Put the dough in a lightly floured bowl, cover, and let rest for 20 minutes.

Return the dough to the lightly floured surface and knead it for 7 to 8 minutes. The dough will go from being sticky to smooth and will become supple but not too firm.

Place the dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)

Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle. The short sides should be the top and bottom edges. Fold the top edge down and the bottom edge up, overlapping them slightly, then turn the dough a quarter turn and fold the top down and the bottom up again to form an envelope. Shape the dough into a log shape by rolling the loaf down two to three times and sealing the seam with the heel of your palm. Roll the loaf back and forth on the table to smooth out.

Place the loaf seam side down in a lightly oiled 9 by 5 inch loaf pan. Gently press down on the loaf to spread it to fill the corners of the pan, and cover it with oiled plastic wrap.

Let the loaf rise at 75 degrees to 77 degrees for about 1 to 1 1/4 hours, or until it has doubled and risen about 1-inch above the edge of the pan.

Meanwhile preheat oven to 425 degrees.

Gently place the loaf pan on the center rack of the oven. Using a plant sprayer, quickly mist the loaf with water 6 to 8 times, then shut the oven door. After 3 minutes, mist the loaf again.

Bake for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes longer, or until the top is a deep golden brown. Remove the loaf from the pan it should come out with ease. The bread should sound slightly hollow when tapped on the bottom, and the sides of the loaf should be brown. Immediately place the loaf from the pan on a wire rack to cool. Serve slightly warm, with butter and lots of homemade jam!


Big Leafy Green Salad with Goat Cheese Tarts

Recipe courtesy of Nancy Fuller

Pan-Seared Branzino with Tomato and Capers

Recipe courtesy of Giada De Laurentiis

White Chocolate Bark

Recipe courtesy of Ina Garten

Pan Seared Chicken Breast

Recipe courtesy of Cheryl Smith

Tuscan White Bean and Garlic Soup

Recipe courtesy of Giada De Laurentiis

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves

Recipe courtesy of Giada De Laurentiis

Red, Gold, White, and Candy-Striped Beets with Beet Juice Reduction

Recipe courtesy of Rick Tramonto

Big Beautiful White Pan Loaves

Recipe courtesy of Curtis Aikens

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c


          2pm | 1c


          3pm | 2c


          4pm | 3c


          5pm | 4c


          6pm | 5c


          7pm | 6c


          9pm | 8c
          On Tonight
          On Tonight


          10pm | 9c


          11pm | 10c


          12am | 11c


          1am | 12c


          2am | 1c

          Get Cooking