Bloomer Loaf

Mix the dry ingredients, except for the yeast, in a large bowl. Mix together the yeast with the warm water or milk. Add to the dry ingredients, mix well, then knead the dough for 8 minutes, until smooth and elastic. Roll the dough in flour, put it in a warm bowl and leave at room temperature 3-4 hours and go about your business.

Whenever you happen to get home, punch down the dough, knead it again, roll in flour and let rise again until it's convenient, another 2-3 hours.

Sometime later, punch the dough down, give it a final kneading, shape into a baguette bread shape, slash the top with a sharp knife, brush with some water and let rise another half hour.

Bake it at 400 degrees F for twenty minutes. Reduce the temperature to 325 degrees F and bake for another twenty to thirty minutes, until brown and the bread loaf sounds hollow when tapped on the bottom.

Recipe Source: Home Cooking by Laurie Colwin.

cook's notes

You can let it rise a long time, or short. Punch the dough down for a third rising if you aren't ready to bake yet. This recipe is very adaptable and delicious.