1 pk Yeast
2 1/2 c Warm water
1 tb Salt
6 1/2 c Flour; up to 7 1/2
2 tb Cornmeal
Prepare as usual for any yeast bread except for the cornmeal. Let rise
until doubled and punch down. Form into 4 long skinny loaves by rolling a
flat surface. Sprinkle baking pans with cornmeal and place 2 loaves on each
sheet, spray lightly with a water mister, cover and let rise for 45
minutes. Brush loaves with an egg wash, and slice each bread with 3
diagonal cuts with a sharp knife. Place in a 450 degree oven and bake for
15 minutes. Spray breads with a water mist, lower oven temperature to 375,
and bake again for another 15 minutes. Spray loaves for the last time, and
finish baking for 10-15 minutes or until browned. Remove and cool on wire
racks.
NOTES : Bread gets stale in a day, so freeze unused loaves.
Yields
24 Servings