~RECIPE FOR MOSES BREAD~

Okay, here is the recipe for the bread. I hope that you will take the time to try it because it is REALLY worth it. It looks a little intimidating but it isn't too bad at all. If I can do it anyone can!

Originally printed int he NY Times Nov. 8, 2006
Time: About 1 1/2 hours plus 14-20 hours rising :)

3 Cups all purpose or bread flour, more for dusting

1/4 tsp. Instant yeast (sometimes called rapid rise yeast for bread machines)

1 1/4 tsp. Salt

1 5/8 cups Water

Cornmeal or wheat bran as needed...I use cornmeal

1. The night before you want the bread, combine in a large bowl flour, yeast and salt. Whisk. Add water and stir with a wooden spoon until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap (or lid if your bowl has one). Let rest at least 12 hours, preferably about 18 hours at warm room temperature, 70 degrees.

2. Start this step 3 hours before you want to eat the bread. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes (I just put it back in the bowl with the lid).

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton flour sack towel ( not terry cloth ) with flour, wheat bran, or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton flour sack towel and let rise for about 2 hours. When it is ready, dough will be more than double in size. (I haven't found this to be the case exactly, but it still works) and will not readily spring back when poked with a finger..

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 5-8 quart heavy covered pot (cast iron, enamel Pyrex or ceramic) in oven as it heats. I spray my pot with "Pam" to make sure the bread comes right out after baking. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes. (Recipe says remove lid and cook another 15 minutes, but I find it is plenty crispy as is). Cool on rack 5 minutes before slicing. Best way to slice is with an electric knife since it is so crusty. If you like it a little more golden brown take the lid off and cook it for the additional 15 min.

Let me know if you try it and how you like it.