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Southern-style cooking is popular all over, but there are a number of recipes from the Yankee North that are classics in themselves. This is one of the most famous, and easiest recipes around for a delicious rising bread. When you make this bread, be warned - you'll end up making this more than once.
This recipe lets the dough rise slowly all day, in the manner of the famous no-knead bread.
Pans needed: Bread pan for baking bread, large bowl for rising the dough
Start this recipe by blooking or proofing the yeast: in one cup of lukewarm water, add 1/2 teaspoon of yeast and 1/2 teaspoon of granulated sugar. Stir it up, and let the cup sit for about ten minutes. The surface of the water will begin to bubble and foam, as the yeast begins to grow.
Begin mixing ingredients in mixser, with bread dough hook, at low speed. (I'm really loving this Kitchen Aid mixer.) Add yeast mixsture, mix some more. Add about 2/3 cup more water to bring the dough to a thicker consistency. Dump into big bowl, cover bowl with wrap.