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Lois's Country Crunch Bread #2

Make Lois's Country Crunch Bread #2 at home with Water, Salt, Wonderslim, Sugar, and Bread Flour. Serves 16. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Book by Linda Rehberg & Lois Conway

2. 2

   This chewy loaf is Lois's favorite.

3. 3

   Cycle rather than the French Bread cycle.)

4. 4

   Place all ingredients in bread pan and press Start.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Start.

9. 9

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

10. 10

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

11. 11

    Shape dough into a 15" log.

12. 12

    Sprinkle a cookie sheet with cornmeal.

13. 13

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

14. 14

    Cover with plastic wrap and refrigerate overnight.

15. 15

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

16. 16

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

17. 17

    This is VERY good!!

18. 18

    Entered into MasterCook II and tested for you by Reggie Dwork

19. 19

    Cal 95.8

20. 20

    Fat 0.5g

21. 21

    Carb 19.2g

22. 22

    Fiber 0.8g

23. 23

    Protein 3.3g

24. 24

    Sodium 201mg

25. 25

    CFF 4.3%