Bosnian Bread (cookingnytimes)

8 c bread flour
4 1/2 c warm water
1 T & 1 t salt
1 1/2 t dry yeast
butter, for greasing pans
spray oil or vegetable oil

With your hands, mix together the flour, salt, yeast and warm water in a very large bowl until the batter is mixed thoroughly. It will look more like thick cake batter than dough and will be very sticky; do not knead. Cover with plastic wrap and let rise at room temp for 4 – 10 hours. Butter 2 9 x 5″ metal loaf pans. Quickly stir down the batter and divide evenly between the pans. Spray or very lightly brush tops of loaves with oil. Let them rest at room temp for 30 min. Put pans into the middle rack of a cold oven, then turn to 500 F. After 30 min reduce heat to 300 F and bake until risen and light golden, an additional 40 – 45 min. Cool loaves thoroughly before serving. Yield: 2 loaves.



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