-ELAINE TAIT-
PHILLY.INQUIRER
5 c To 6 cups bread flour aprox.
2 pk Dry yeast
1 tb Salt
2 tb Sugar
2 1/2 c Hot water,120 to 130 degs.
Corn meal
Water
Sprinkle the cornmeal on a non stick baking sheet. Place 4 cups of flour in
large mixing bowl,add yeast,salt,and sugar.Stir until all are well
blended.Pour in the hot water and beat 100 strong strokes or three minutes
with mixer dough hook. Gradually work enough of the remaining flour,using
fingers if necessary,1/2 cup at a time,that the dough takes shape an no
longer sticky. Sprinkle work surface with some of the remaining flour.Place
dough on work surface,working in flour as you knead. Keep a dusting of
flour between dough and working surface.Knead for 8 minutes by hand or with
dough hook of mixer until it feels alive under your hands. Place dough in a
greased bowl.Cover with plastic wrap and put in a warm place,80 to 100
degs,until double in bulk,about 15 minutes. Punch down dough,turn it out on
work surface,cut into 2 pieces.Shape each piece into a round.Place on non
stick baking sheet sprinkled with corn meal.With a sharpe knife or razor
slash an x on each loaf:brush with water. Place baking sheets on middle
shelf of cold oven.Place a large pan of hot water on shelf below.Heat oven
to 400 deg.After 1/2 hour reduce oven to 375 deg.The bread will continue to
rise while oven is heating.Bake for a total of 45 minutes.( Timing starts
when you turn on the oven.) Loaves should sound hollow when baked.Cool
before slicing.Bread will not keepbeyond a day or two,but freezes well and
makes excellent toast when old……
From
Yields
1 Servings