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5.
Roll up your
sleeves. Add more flour and stir until it gets hard to use your stirring
implement. The dough should be sticking more to itself than to the bowl
at this point. Dive in and knead, folding the dough over and mushing it
together.
 6.
Keep adding flour and kneading until the dough won’t stick to a clean
finger any more. When the outside of the dough looks the least bit dusty
for more than a couple of kneads, it’s time to stop adding flour. It’s
really important not to add too much flour – the resulting bread will
be flat and heavy. The amount of flour you actually use will depend on
the humidity, temperature and altitude.
7.
Cover the bowl with a damp cloth – either a clean dishtowel or a paper
towel will work fine. Put it in a warm place to rise for about an hour.
I always put it on top of the stove. (While you’re waiting, pay some
bills, go for a walk, read for pleasure, call a friend, do your laundry,
write a letter ...)
8.After
an hour, or when the dough has doubled in size, turn the oven on to 325
degrees Fahrenheit. Take the dough out of the bowl and knead it a bit,
punch it down.
Cut it in half with a sharp knife. Form it into loaves by tucking the
ends and sides under.
9.Spray
bread pans or a cookie sheet with a light layer of olive oil. Put the
loaves you’ve formed into the pan(s) and set them on top of the stove
while you clean up the mess you’ve made. This gives the bread a chance
to rise a last little bit before you bake it.
10. Put
the loaves in the oven. Bake the bread about 35 minutes or until it’s
golden-brown and sounds hollow when you knock on its top crust. Take it
out of the oven and turn it out of the pans. Sit the loaves on a wire
cooling rack until they’re completely cool. (My boyfriend never lasts
very long: if he’s around, half the first loaf is gone before I’ve
gotten the second one out of the pan.) Store the bread in air-tight
plastic bags. Freezes well.
get a printer-friendly version of this recipe!
— by
Erika Baumgartner
o
check
out more milk-free
recipes:
Muffins Muffins Muffins | Waffles for Two
or read picky
eaters: get the milk out.
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