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Kneading this bread makes it unpalatable! Don't even ask. Just don't knead! The recipe will make two lovely 1kg loaves. Also please note: "guiding the dough into a loaf" means you plunk it down and quickly guide it into a loaf shape. Do not roll it, poke it, fiddle with it or tuck the ends under, not if you want uniform texture without huge

4 cups lukewarm water
2 Tbsp granulated quick-rise yeast
2 tsp salt
8 -1/2 cups white flour
Foil lined baking sheet
Cooking spray
Small metal container for water

  • Pour water into a 4 liter ice cream bucket.
  • Add yeast and then salt.
  • Add the flour and stir until flour is just incorporated.
  • Let the dough rise uncovered for 2 hours.
  • Cover the bucket with a lid and refrigerate it overnight.
  • Next day spray the foil and sprinkle it with cornmeal.
  • Divide the dough in half.
  • Lightly guide half of the dough into a loaf. [Be sure to read my notes first].
  • Return the remaining dough in the refrigerator.
  • It can be used for up to 2 weeks.
  • Place the shaped loaf on the prepared baking sheet.
  • Set the timer for 20 minutes.
  • After 20 minutes rest sprinkle the top with a little flour.
  • Slash the top 1/4” deep 4 times.
  • Place a small metal container in the oven.
  • Set the oven to 450F and set the timer for 20 minutes.
  • After 20 minutes pass pour 1 cup of hot water into the metal pot.
  • Take care not to scald yourself as the hot steam rises.
  • Quickly slide the loaf into the oven.
  • Bake for 25-30 minutes.
  • Remove the loaf and cool it on a baking rack.
  • Bread should be cool before slicing with a serrated knife.
  • For thin slices the loaf should rest for a day..
  • Wrap it in a clean kitchen towel and leave it on the counter.
  • The following day it will slice thin and uniform.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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