Spacer Low-Fat Italian-Style Bread
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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
cooking spray
2 Tbsp cornmeal
2 Tbsp cold water


  1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes.
  2. Add 5 3/4 cups flour and salt, and beat with a mixer on medium speed until smooth.
  3. 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.
  4. 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.
  5. Punch dough down, cover, and let rest for 5 minutes.
  6. Divide in half.
  7. 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.
  8. 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.
  9. 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.
  10. Remove from pan and cool on wire racks.

Cooking Light, issue unknown

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