Dave's Recipes

• 1 cup (237 g) water
• 2 ¹⁄₂ cups (312 g) all-purpose flour
• 1 Tbsp (12 g) white granulated sugar
• 1 tsp (6 g) salt
• 1 ¹⁄₂ tsp quick-rise instant dry yeast

• 1 cup (237 g) water
• 2 ¹⁄₂ cups (312 g) all-purpose flour
• 1 Tbsp (12 g) white granulated sugar
• 1 tsp (6 g) salt
• 1 ¹⁄₂ tsp quick-rise instant dry yeast

Put all ingredients in bread maker on dough cycle and press start.

On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Tuck in ends if necessary and place 3 inches apart on a greased cookie sheet (or use parchment paper) seam-side down. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Tuck in ends if necessary and place 3 inches apart on a greased cookie sheet (or use parchment paper) seam-side down. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.