Bosnian Bread

Alaina Kaufman
Buhler, Kansas

Bosnian Bread

5 lbs. bread flour
2 scant T. salt
1 1//2 tsp. yeast
8 c. tepid water

Mix all until flour is mixed in. Cover and let rest for 4 to 8 hours. Sprinkle 1 cup flour on counter; smooth edges and divide. Makes two 9 x 13 inch loaves or 4 – 5 regular loaves. Oil pans well. Can either let pans set another 30 minutes or put straight into a cold oven.  Turn temp to 500° for 15 minutes then reduce to 300° for 45 minutes. Big loaves may take an hour. Take from oven and cover with a damp cloth for chewy crust or leave for crunchy cust.

*Note: Alaina says “I served at a halfway-sort of house in Georgia where many refugees from other countries would come in to learn Elglish and how to adjust to life in America. This is one of the recipes they brought with them. It is the easiest bread recipe I have ever found and is still quite good.”

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