White Bread Recipe

Ingredients:
  • 3 cups King Arthur White Flour
  • 1/4 teaspoon of yeast
  • 1 heaping teaspoon of salt
  • 1.5 cups of water

Baking Steps:
  1. Combine ingredients in a large bowl and mix with a wooden spoon until fully mixed. It should look too wet to handle, but dry enough to not pour; like sticky dough.
  2. Place a dish towel over the top of the bowl and let rise for 8-12 hours.
  3. Lightly flour the dough and counter. Rubber spatula out the dough onto the flour and roll it around in flour until it doesn't stick to the counter.
  4. Fold in the perimeter toward the underside to stretch the top of the dough. Transfer to a parchment-lined pressure-cooker 7-inch steel pot with glass lid.
  5. Let it rise some more for 30 minutes. Pre-heat the oven to 400 degrees F so the oven is ready after the 2nd rise.
  6. Score the top of the bread with an X-shape. Spray the top with water and sprinkle on any desired toppings like seasame seed.
  7. Bake for 30 minutes with the lid on.
  8. Bake for another 15-20 minutes with the lid off until the top starts to get brown and crusty.
  9. Remove from the oven and the pot and place on a wire rack to cool.

Rye Bread Recipe

Ingredients:
  • 1 cups King Arthur White Flour
  • 1 cups King Arthur Wheat Flour
  • 1 cups King Arthur Dark Rye Flour
  • 1/4 teaspoon of yeast
  • 1 heaping teaspoon of salt
  • 3 tablespoons of raw pumpkin seeds
  • 1-2 tablespoons caraway seeds depending on taste
  • 1.5 cups of water

Baking Steps:
  1. Combine ingredients in a large bowl and mix with a wooden spoon until fully mixed. It should look too wet to handle, but dry enough to not pour; like sticky dough.
  2. Place a dish towel over the top of the bowl and let rise for 8-12 hours.
  3. Lightly flour the dough and counter. Rubber spatula out the dough onto the flour and roll it around in flour until it doesn't stick to the counter.
  4. Fold in the perimeter toward the underside to stretch the top of the dough. Transfer to a parchment-lined pressure-cooker 7-inch steel pot with glass lid.
  5. Let it rise some more for 45 minutes. Pre-heat the oven to 400 degrees F so the oven is ready after the 2nd rise.
  6. Score the top of the bread with an X-shape.
  7. Bake for 30 minutes with the lid on.
  8. Bake for another 15-20 minutes with the lid off until the top starts to get brown and crusty.
  9. Remove from the oven and the pot and place on a wire rack to cool.