Ingredients
3 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1 cups warm water
1 tablespoon cornmeal
Direction
1. In a large bowl, combine flour, yeast and salt. Stir in water, and knead the dough well or use a stand mixer with a dough hook attachment.
2. Once the dough is smooth and elastic. Shape into a ball.
3. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled.
4. Punch the dough down, and divide in half. Let it rest for 10 minutes.
5. Roll each half into large rectangle.
6. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves
7. Cover with a damp cloth. Let rise until nearly doubled.
8. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf ( Sometimes I forget to do this stage).
9. Bake in a preheated 375 degrees F oven for 25 minutes. If necessary, cover loosely with foil to prevent over browning.
10. Remove from baking sheet, and cool on a wire rack.
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