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Bread - Dutch Oven or Bread Pan

3 Cups Plain Flour - preferably for making bread
1 Teaspoon dried yeast
3/4 Cup tepid to warm water
1/4 Teaspoon salt

In a large bowl, place the flour, yeast and salt. Slowly pour in the warm water a little at a time in between mixing, until the mixture is damp but not sodden wet and all flour is mixed in place plastic cling film over or a teatowel and leave overnight, or until it has risen at least twice it's size

Pour out onto a floured working space and knead it down, shape into a round ball, for the Dutch Oven or rectangle for your Bread Pan. Leave for it to raise again.

Heat the oven to 450 degrees F
This bread is great in a Dutch Oven, which is a large cast iron skillet (frypan) with a lid. If using this method, place the Dutch Oven into the oven to heat up, or Grease your Bread Pan

Dutch Oven: Place into the oven with lid on and bake for 40 minutes and turn down heat, remove lid and bake further 15 minutes or until golden brown and the knock on bread test that says it is cooked
Bread Pan: Place into the oven and bake for 40 minutes, turn down heat and cook further 15 minutes approx until golden brown.


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Amanda Martin-Shaver