Ugly Bread

Ugly Bread Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Ugly is a term of endearment here, as well as a reference to the free-form shape of the dough. An extra rising gives this bread a wonderfully coarse texture.

Yield:

2 loaves, 12 slices per loaf (serving size: 1 (1-inch) slice)

Recipe from

Cooking Light

Nutritional Information

Calories 79
Caloriesfromfat 8 %
Fat 0.7 g
Satfat 0.1 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 2.4 g
Carbohydrate 15.6 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 101 mg
Calcium 10 mg

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1 cup warm water (100° to 110°)
3 1/2 cups all-purpose flour, divided
1/4 cup whole wheat flour
1/2 cup 1% low-fat milk
2 teaspoons olive oil
1 teaspoon salt
Cooking spray
1 tablespoon cornmeal

Preparation

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 3 cups all-purpose flour, whole wheat flour, milk, oil, and salt to yeast mixture; stir with a wooden spoon until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide the dough in half.

Working with one portion at a time (cover remaining dough to keep from drying), shape each portion into a 6-inch oval on a floured surface. Cover with a slightly damp towel; let rise 20 minutes (dough will not double in size).

Working with one portion at a time, stretch each portion into a 15-inch-long loaf (loaf will be flat); place on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover with a slightly damp towel; let rise 30 minutes (dough will not double in size). Lightly dust each loaf with flour.

Preheat oven to 425°.

Bake at 425° for 25 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan; cool on wire racks.

Note:

Ken Haedrich,

January 2002
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