Bread

Ingredients

• flour (for dusting)
• water
• dough

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Dust a little flour on the dough and your hands.

2. Fold the edge of the dough farthest from you toward the center, pressing down and away with your palms.

3. Turn the dough so the right side is now farthest from you; fold and knead as before.

4. Continue turning and flouring to prevent sticking; scrape off any stuck dough with a dull knife.

5. Knead until the dough is smooth, elastic, and does not stick to your hands or the board.

6. Place the dough in a wet bowl, brush the top with water, cover with cloth, and set near warmth to rise.

7. When doubled in size, shape into small loaves without adding flour.

8. Place in pans and let rise again until doubled.

9. Preheat the oven to 400°F (200°C).

10. Bake small loaves for 35 minutes or brick loaves for 50-60 minutes, turning pans if necessary.