Nancy Turner

“a shaggy dough. Work the butter into the dough until it is completely absorbed. Cover the bowl with a plate and let stand for 15 minutes. 2 Turn the dough 1 time. Cover the bowl tightly with plastic wrap and let rest for 3 to 5 hours. Generously butter an 8½ × 4½-inch loaf pan. 3 Lightly flour a work surface. Scrape the dough out of the bowl and transfer it to the”
― Carla Bartolucci, Einkorn: Recipes for Nature's Original Wheat: A Cookbook