This lean bread is made with no fat and no sugar, and it has become our all-time favorite for loaf bread and crusty rolls.

This dough starts with an "old dough," which gives it wonderful flavor and a great texture. The first fermentation can be prepared as little as 4 hours before beginning, or it can be made a day or two in advance and kept in the refrigerator. To make the bread in one day, start the first dough  (old dough) early in the morning; it needs 4 hours of fermentation time. Then, add the remaining ingredients and knead for about 10 minutes, until smooth and elastic. The old dough makes for a more flavorful bread with excellent texture. I use my stand mixer for the bread, but it can be done by hand as well.

See Also

Wheat Hamburger Buns

Southern Style Butter Yeast Rolls

Brioche Bread