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Country Loaf*

1 recipe STARTER (see below)
1 Tbsp tablespoon olive oil
1 tsp salt
2 cups bread flour

1 cup bread flour
1 tsp sugar
1-1/4 tsp yeast
1 cup very warm water (120-130 degrees)

Mix flour, sugar and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly. (For best results, store in warm (80-85 degrees), draft-free place.)

Add STARTER and remaining ingredients to bread machine in order recommended by manufacturer.

Select Dough/Manual cycle. Do not use Delay cycle.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease cookie sheet with shortening. Gently shape dough into even round ball, without releasing all of the bubbles in the dough, but stretching sides of dough downward to make a smooth top. Place with smooth side up on cookie sheet. Using spray bottle with fine mist, spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 25-30 minutes, or until almost double.

Place square pan on bottom oven rack; add hot water to pan until about 1/2 inch from top. Heat oven to 425. Spray loaf with cool water; sprinkle lightly with flour. Carefully cut three 1/4-inch-deep slashes on top of loaf with sharp serrated knife.

Bake 30-35 minutes or until loaf is deep golden brown with crisp crust and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.

Makes 1 loaf (12 slices). Per slice: 130 calories, 1 g fat

Gold Medal Bread Machine booklet