TRFL LoafNest, Recipe Book

Page: 12 / 64

LoafNest Breads
Steps
1. Mix: Mix Water, Salt, Yeast and Flour
In a large bowl, mix salt and yeast into water using a fork until
fully dissolved. Add in flour and mix until all flour is wet and
there are no dry lumps. It is not necessary to mix excessively
or to knead. The dough will have a relatively thin consistency
compared to traditional bread dough.
2. Raise: Raise until Volume is Doubled (atleast)
Cover the bowl with cling film or large lid to prevent drying.
Leave it to raise at room temperature for 12-18 hours. The dough
is ready to bake when the volume has atleast doubled, you would
see that the dough is full of bubbles and has a sour yeast/alcohol
smell.
3. Pre-heat: Pre-heat the Casserole
Pre-heat the closed LoafNest Casserole in the oven for at least 45
minutes at 230
o
C (450
o
F). Do not pre-heat the LoafNest Liner.
4. Pour: Pour the Dough
Take the pre-heated Casserole gripping all four handles firmly
and set it on a heat resistant, stable surface. Open the lid holding
two handles and place it aside on a heat resistant stable sur-
face. Place the Liner in the bottom unit of Casserole. Scrape in
the raised dough into the Liner using a spatula and close the
Casserole lid firmly.
5. Bake: Bake for 45 minutes
Place the closed Casserole back into the oven gripping all four
handles firmly. Bake at 230
o
C (450
o
F) for 45 minutes. If you like
more crusty bread you could bake for additional 10-15 minutes.
6. Enjoy: Enjoy the fresh smell of Bread!
Take the LoafNest out of the oven. Peel off the Liner gently while
your gloves are still on, and let the bread cool before you cut it
and eat it! If you cut it while it is hot, it will be gummy.