9 c. white flour
3 c. whole wheat flour
1 Tbsp. salt
1 Tbsp. dried yeast (1 packet)
5 c. warm water (in total)
1 Tbsp. brown sugar
A quick and easy recipe, adapted from the Doris Grant (no relation) original. Have a lot of flour on hand – it makes three loaves. With no kneading, and the only rising in the pans, it's a crusty, country style bread with a minimum of effort.
Most bread recipes start with wet ingredients and add "enough" flour. This recipe goes in something of the opposite direction.
Prepare three bread pans by spraying with nonstick spray. Place them in a warm place.
In a small bowl, place 2/3 c. warm water (warm as a baby's bottle: drop a few drops on the inside of your wrist to test the temperature). Sprinkle the yeast onto the water.
Into a large bowl, sift all the flour and the salt.
Now stir the brown sugar into the warm water. Let stand 10 minutes to start foaming.
Stir the yeast mixture into the flour. Then add the remaining warm water gradually to the flour.
This dough will be sticky. Divide the dough between the three bread pans and let stand in a warm place about 30-40 min.
Preheat oven to 400°F.
Bake loaves for 40 min. at 400°F, until loaves are crisp and sound hollow when tapped on the bottom. Turn out of pans and let cool on racks.
Submitted by Gretchen Grant Contributed on: and modified on Monday August 20th, 2007