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Recipe Information

Recipe Created By: Yael Weinstein


2/3 cup water
1 1/2 cup flour
1/2 tsp sugar
1/2 tsp yeast
1 cup water
1/2 Tbsp rice milk
2 Tbsp olive oil
3 1/2 cups flour
1 tsp salt
1 tsp sugar
1 tsp yeast


Put in order the first four ingredients in the bread machine and put on the dough setting the night before.

The following morning put the remaining ingredients into the bread machine and set to the dough setting.

Remove the dough and place on a greased pan which has been sprinkled with flour. Separate into two mounds and put it onto the greased pan. Lengthen the bread to about 10 ” each.

Leave uncovered for 45 minutes until it has risen again. Preheat oven to 425 °F for 20-25 minutes or until golden brown and it sounds hollow inside.


This recipe is adapted from “The Bread Book” by Sara Lewis.


You can use any milk of your choosing or none at all and just add more water.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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