Ingrients & Directions
2 c Water
2 pk Yeast
1/4 ts Sugar
1/4 c Olive oil
6 c Bread flour
Knead 10 minutes Rise 90 minutes Punch down and shape into 8-9 balls Rise
30 minutes Roll out balls with a floured rolling pin to 1/8 inch thickness.
Bake on a oiled coolkie sheet sprinkled with cornmeal at high heat (500*)
on the lowest rack of the oven for 5 minutes or until golden brown. The
loaves will puff up while baking and deflate when cooling. Wrap them
tightly while still slightly warm.
Yields
8 Servings