FROM COOKING WITH A SICILIAN TWIST BY CAROL ARNOT.

JOHN & CAROL ARNOT’S FARMERS MARKET BREAD RECIPE
(Pane)

this recipe makes 10 loaves of bread using 91/2 x 5 x 3

10 lbs high gluten unbleached flour
2 Tablespoons salt
4 Tablespoons active dry yeast
12 cups warm water
about 1/2 cup of oil

You will need a pan the size of a canning kettle to mix the bread dough in. (On the show, we saw John mixing bread in the bathtub he used as a baby.)
Mix the flour with salt.
In a small pan dissolve the yeast in 2 cups of warm water, stirring until all of the yeast is dissolved. Add the 2 cups of water with the dissolved yeast to the remaining 10 cups of water. Slowly add the mixture to the flour and salt and knead until the dough is very smooth, about 10 minutes. Use only enough oil to keep the dough from sticking to the pan and to your hands. Leaving the dough in the same pan, cover it with towels and let rise in a warm place until double in size. (About 1 1/2 hours.) after rising, punch down. Using a lightly oiled surface divide the dough into 10 equal parts. Shape into loaves and place in bread pans that have been coated with cooking spray. Return the pans to a warm spot and let rise for about 1 1/2 hours or until double in size.

Preheat oven to 375 degrees. Bake loaves 25 to 30 minutes. Remove finished loaves from the he pans and cool completely. Store in plastic bags (I save old bread wrappers for this purpose). The loaves can be frozen and store well for 2 to 3 weeks. It is excellent for toast and French toast. If you wish, this recipe can be cut in half.
Helpful hint: When kneading bread dough, put a little oil on your hands to prevent sticking.

Try using some whole wheat flour and/or cracked wheat in place of all white flour.

CAROL ARNOT’S BOOK, COOKING WITH A SICILIAN TWIST IS AVAILABLE FROM CAROL AT 253- 549-7843