5 1/2 c Unsifted flour
1 tb Salt
1 tb Sugat
1 tb Butter or margerine
2 Pkgs active dry yeast
1 3/4 c Very warm tap water
(120 to 130 degrees)
Cornmeal
Corn or other vegetable oil
1 Egg white
1 tb Cold water
With the metal blade in place, add 3 cups flour, salt, sugar, butter
and yeast to bowl of processor. Turn machine on and off rapidly 2 or
3 times or until butter is thoroughly cut into dry ingredients. Add
half the water and turn processor on and off 4 times. Add 1 1/2 cups
flour and remaining water. Repeat on/off turns 4 times, then let
processor run until a ball of dough formson the blades. If the dough
is too sticky (wet), add remaining flour a few tablespoons at a time.
When correct consistency, let processor run 40 to 60 seconds to knead
dough.
Turn dough out onto a lightly floured board and knead several times
to form a smooth ball. Cover with plastic wrap and a towel. Let rest
20 minutes. Divide dough in half. Roll each half into an oblong 15 x
10 inches. Beginning at wide side, roll tightly Pinch seam to seal
and taper ends by rolling gently back and forth. Place on greased
baking sheets sprinkled with cornmeal. Brush dough with corn oil.
Cover loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully
and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on
top of each loaf with edge of metal blade or sharp knife. Bake at 425
degrees for 20 minutes. Remove from oven and brush with egg white
beaten with cold water. Return to oven and bake 5 to 10 minutes
longer or until golden brown. Remove from oven and cool on a wire
rack.
Yields
2 Servings