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Continued: Recipes: Crockpot Bread, Master Bread Recipe

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  • Last update: October 24, 2013 - 1:00 AM

Master Recipe √

Makes 4 loaves, slightly less than 1 lb. each.

Note: The recipe is easily doubled or halved. Use the dough in 1-pound (grapefruit-sized) portions over the next 14 days.

• 3 c. lukewarm water

• 1 tbsp. granulated yeast

• 1 to 1 1/2 tbsp. kosher salt

• 6 1/2 c. all-purpose flour


In a 6-quart bowl or, preferably, in a lidded food container or food-grade plastic bucket, stir together the water, yeast and salt.

Mix in the flour — kneading is unnecessary.

Allow this to rise, covered with a lid that’s not completely airtight, at room temperature for about 2 hours. Refrigerate the dough and use over the next 14 days. Do not punch down the dough before using it.

When you’re ready to bake, follow the steps outlined in the specific recipes.

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