Mason County News
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The Practical Baker
Puncher Bread!
Wednesday, January 4, 2012 • Posted January 4, 2012

As an acknowledgment of the absolutely super season our Punchers turned in I thought I’d whip up a commemorative bread. I think you’ll like it!


10 ounces warm water (1 cup plus 2 tablespoons)

2 ¼ teaspoons yeast (1 packet)

3 cups all purpose flour

1 teaspoon salt


Add yeast to the warm water, stir thoroughly, and let sit for 5 minutes.

Mix flour and salt, then stir in the water/yeast mixture, mixing until the dough comes loose from the side of the bowl. (at this point you may need to add a bit more water; add it one tablespoon at a time)

Divide the dough into four equal sized balls and let stand, covered with a damp towel, for 1 hour.

Flour your hands, and on a lightly floured surface, roll the balls into 10-12 inch long loaves. Then shape the loaves into “horseshoe shapes.” Next, take the handle of a wooden spoon and poke 7 holes around the horseshoe to represent the nail holes. Cover, and let them sit for 20 minutes.

Turn oven on to 425 degrees.

Spray the loaves with water if you want a crunchy crust; leave them plain if you prefer a softer crust.

Also, you can top them with sesame seeds, poppy seeds or dry onions, if you’d like to add a bit more “zing” to the loaves.

Bake for 20 minutes or until golden brown. Allow loaves to cool on a wire rack.

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