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Lois's Country Crunch Bread

Lois's Country Crunch Bread is built on Water To C, Salt, Sugar, Bread Flour, and Active Dry Yeast. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/8 cup
• 1 1/2 tsp
• 1 1/2 tsp
• 3 cup
• 2 tsp

Method (preview)

1. 1

   After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hr before slicing.

2. 2

   Optional Bake Cycles: French Bread, Rapid Bake or Delayed Timer

3. 3

   Place dough ingredients in bread pan, select Dough setting, and press Start.

4. 4

   When the dough has risen long enough, the machine will beep.

5. 5

   Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

6. 6

   Shape dough into a 15 ″ log.

7. 7

   Sprinkle a cookie sheet with cornmeal.

8. 8

   Place dough on cookie sheet and brush with some olive oil.

9. 9

   Cover with plastic wrap and refrigerate overnight.

10. 10

    Remove from refrigerator, uncover, left stand at room temp one hour. Make 3 diagonal cuts with a sharp knife.

11. 11

    Preheat oven to 425 deg F. Bake 25 - 30 min until golden brown. Remove from and cool on cake rack.