5 Minute Bread

1. 1

   Mix the lukewarm water, yeast, and salt in the container. Add the flour and stir until blended.

2. 2

   Cover the container with plastic wrap or a loose-fitting lid, and allow the dough to rise in a warm place until doubled.

3. 3

   After it is doubled, refrigerate the dough for up to 14 days, making sure the lid is not completely air-tight.

4. 4

   On baking day, sprinkle the dough with flour, and cut off a one pound section (about the size of a grapefruit.)

5. 5

   Form the dough into a ball by rolling the edges under, turning the dough a quarter turn each time, until the dough is smooth.

6. 6

   Let the dough rest for 40 minutes on a pizza peel sprinkled with cornmeal.

7. 7

   Slash the top of the loaf three or four times using a sharp knife just before baking.

8. 8

   20 minutes before baking, place the pizza stone on the middle rack, the metal pan on the bottom rack, and then preheat the oven to 450 degrees.

9. 9

   Use the pizza peel to slide the bread onto the pizza stone. Immediately add 1 cup hot water to the metal pan, then shut the oven door. (This steam gives the bread a wonderfully crisp crust.)

10. 10

    Bake for about 30 minutes, or until the crust is a deep golden brown.

* Per serving · 4 servings · Values may vary.