1 pk Active dry yeast
1/4 c Water, warm (105-115’F.)
2 tb Butter or margarine,
-softened
1 tb Sugar
1 ts Salt
3/4 c Water, hot
4 c Flour, all-purpose, sifted
Cornmeal or farina
1 Egg white, lightly beaten
1 tb Water
1. Soften yeast in warm water; let stand 5 minutes. 2. Meanwhile combine
butter, sugar and salt in large bowl; pour hot water over mixture. 3. Cool
to lukewarm; stir, then blend in 1/2 cup of the flour, beating until
smooth. 4. Stir yeast; add to flour mixture, blending in thoroughly. 5. Add
about half the remaining flour and beat until very smooth. 6. Mix in
remaining flour to make a soft dough. 7. Turn dough onto lightly floured
surface; let rest 5 to 10 minutes. 8. Lightly grease deep bowl large enough
to allow dough to double. 9. Knead dough; shape into smooth ball and put in
greased bowl; turning to bring greased surface to top. 10. Cover with waxed
paper or towel; let stand in warm, draft-free place until doubled, about 1
1/2 hours. 11. Punch down; pull edges to center, then turn dough completely
over. 12. Cover; let rise again until almost doubled (about 45 minutes).
13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.
14. Punch down dough; turn out onto lightly floured surface. 15. Roll out
to 14×8-inch rectangle; roll up rectangle tightly into a long slender loaf
and pinch ends to seal. 16. Place loaf diagonally on prepared baking sheet.
17. With sharp knife, make diagonal slashes at 2-inch intervals. 18. Brush
top with part of egg white mixture; cover loosely and let rise in waram
place until doubled in bulk. 19. Brush loaf again with remaining egg wash;
bake in preheated 425’F. oven 10 minutes. 20. Brush again with egg wash;
reduce temperature to 375’F. and bake 20 minutes longer, or until golden
brown.
NOTE: To increase crustiness, place flat pan filled with boiling water in
bottom of oven.
Original poster not on file
Yields
12 Servings