1 package dry yeast (2 1/4 teaspoons)
1 Tbsp sugar
2 c warm water (100-110 degrees F)
6 c all-purpose flour
2 tsp salt
2 Tbsp cornmeal
2 Tbsp cold water
- Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes.
- Add 5 3/4 cups flour and salt, and beat with a mixer on medium speed until smooth.
- Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands; dough will feel tacky.
- Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover and let rise in a warm place until doubled in size, about 45 minutes.
- Punch dough down, cover, and let rest for 5 minutes.
- Divide in half.
- Shape each portion into a 12-inch loaf on a floured surface. Place the loaves on a large baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise 15 minutes.
- Uncover dough. Brush the loaves with cold water. Make 5 diagonal cuts 1/4 inch deep across the to of each loaf using a sharp knife.
- Place baking sheet in cold oven and set to 400 F. Bake 40 minutes or until loaves are browned on the bottom and sound hollow when tapped.
- Remove from pan and cool on wire racks.
Cooking Light, issue unknown
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Except where noted, all material on this site is © 2001 Rebecca J. Stevenson