Easy Overnight “Loaded” Bread
(Note: this loaf should be baked in a ceramic baker)
3 ¼ Cups
unbleached, all-purpose flour
1 Cup white
whole wheat flour
2 tsp. salt
½ tsp. Red
Star Platinum yeast
1 ¾ Cup cool
water
1 Cup dried
fruit (I used ½ Cup raisins/ ½ Cup cranberries)
1 Cup
coarsely chopped nuts (I used ½ Cup pecans / ½ Cup pepitas)
Place all
ingredients in the EZ DOH bucket and crank until everything is well-mixed.
Remove the hook mechanism and cover the bucket with plastic wrap (I cover mine
with a dinner plate…) . Let it sit on your counter at room temperature at least
8 hours or overnight. Pull the dough out of the bucket onto a lightly floured
countertop. Gently form into the loaf shape you desire (round, long loaf…) . Place
in a stoneware baker and cover for 2 hours, until slightly risen. Place covered stoneware with bread in it in a
cold oven. Set oven temp for 450 and bake for 45 minutes. Remove the top cover
and continue to bake for an additional 5-7 minutes. Remove bread from oven.
Cool on a wire rack. Enjoy!
Adapted from a recipe at kingarthurflour.com - Try their flours and other recipes!

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