{"id":106,"date":"2013-03-02T13:27:50","date_gmt":"2013-03-02T13:27:50","guid":{"rendered":"http:\/\/www.tildenave.com\/?page_id=106"},"modified":"2023-05-04T14:55:57","modified_gmt":"2023-05-04T14:55:57","slug":"three-day-country-bread","status":"publish","type":"page","link":"https:\/\/www.tildenave.com\/?page_id=106","title":{"rendered":"Three Day Country Bread"},"content":{"rendered":"<p>The flavor of this bread is superb. The best &#8211; and it&#8217;s easy<\/p>\n<p><strong><em>Ingredients:<\/em><\/strong><\/p>\n<ul>\n<li>\u00a02 cups very warm water &#8211; almost hot<\/li>\n<li>1 tsp granulated yeast<\/li>\n<li>9 to 11 cups flour<\/li>\n<li>2 TB salt<\/li>\n<li>2 1\/2 cups tepid water<\/li>\n<li>2 cups whole wheat flour<\/li>\n<li>2 to 3 TB cornmeal<\/li>\n<\/ul>\n<p><em><strong>Recipe:<\/strong><\/em><\/p>\n<ul>\n<li>Day 1: Place warm water and yeast in a large bowl and stir to distribute yeast. Add 2 cups white flour and salt and stir well. Cover with saran and set aside overnight in a cool place ( 50 \u00ba to 70 \u00ba)<\/li>\n<li>Day 2: Add 1 cup tepid water and 2 cups whole wheat flour. Stir or mix thoroughly. Recover and let rise overnight.<\/li>\n<li>Day 3:\u00a0 Measure yeast mixture and put half into processor. Add 3\/4 cup tepid water and process until a ball forms. Let it go\u00a0 around and around to knead for 1 minute. Repeat with other half. Note: If your processor is small you&#8217;ll have to do this in smaller batches- perhaps quarters instead of halves, Or you could do it the old fashioned way in a very large bowl, stirring in the water and the flour, then kneading\u00a0 on a lightly floured board until smooth.<\/li>\n<\/ul>\n<div>\n<ul>\n<li>Oil a large bowl. Form dough into one smooth ball and roll around in the greased bowl to coat evenly but lightly with oil. Cover with saran. Let rise 2 to 3 hours until increased in volume 2 1\/2 times.<\/li>\n<\/ul>\n<\/div>\n<p><em><strong>Recipe Cont&#8217;d:<\/strong><\/em><\/p>\n<ul>\n<li>Turn dough onto lightly floured board and knead briefly. Form into two\u00a0 large round loaves, or 4 french type baguettes or 4 loaves. Place on baking sheets dusted with cornmeal or in greased loaf pans and let rise in a warm place to double in size- 30 min to 1 hr. or more, depending on temperature.<\/li>\n<li>Preheat oven and baking stones, if using, to 500\u00ba for 30 minutes.<\/li>\n<li>Slash tops of rounds or bageuettes ( don&#8217;t slash loaves.) Throw 3 ice cubes on the floor of the oven when you put the bread in ( for steam to make a good crust) and bake for 15 minutes. Then lower heat to 350\u00ba and bake for about 35 minutes longer.<\/li>\n<li>Bake loaves at 350\u00ba without slashing and without ice cubes for 35 minutes.<\/li>\n<li>All bread is done\u00a0 when it resisters 200\u00ba when an instant read thermometer is stuck into the middle of the bread from the underside.<\/li>\n<li>Cool on a rack. Store tightly wrapped. Double wrap when freezing it.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The flavor of this bread is superb. The best &#8211; and it&#8217;s easy Ingredients: \u00a02 cups very warm water &#8211; almost hot 1 tsp granulated yeast 9 to 11 cups flour 2 TB salt 2 1\/2 cups tepid water 2 &hellip; <a href=\"https:\/\/www.tildenave.com\/?page_id=106\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":32,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-106","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=106"}],"version-history":[{"count":4,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/106\/revisions"}],"predecessor-version":[{"id":365,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/106\/revisions\/365"}],"up":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/32"}],"wp:attachment":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}