Panned loaf from Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads (page 38) by Bonnie Ohara

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

  • EYB Comments

    Requires 3 hours and 20 minutes for dough to rest, rise and proof.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 3 hours and 20 minutes for dough to rest, rise and proof.

  • Beebopalulu on November 13, 2023

    Details provided in the recipe means even a novice can’t fail to have a great loaf. A slightly larger loaf might be better for sandwiches.

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