2 1/4 ts Active dry yeast
7/8 c Warm water
2 1/2 c Unbleached Bread Flour
1 1/2 ts Sugar
1 1/2 ts Salt
Cornmeal to sprinkle on
-baking sheet
Proof yeast and 1/2 tsp sugar in 7/8 cup warm water for 10 minutes in a
warm place. In processor, mix flour, remaining 1 teaspoon sugar and salt
for 20 sec. With processor running, pour in the yeast mixture in a
continuous stream. Dough should combine and come clean from the sides of
the bowl within a few seconds. Add more warm water by the teaspoon if
necessary. After dough combines, let processor run (to knead) for 30-40
seconds. Remove dough and roll it with your hands to about 18 inches long.
Place on sheet that has been sprinkled with corn meal (to prevent dough
from sticking). Cover loosely with oiled plastic wrap. Allow to rise in
warm place for about 45 minutes. Preheat oven 375. Remove plastic and
diagonally slash loaf w/sharp knife at about 3-inch intervals. Place in
oven. Spray loaf with water or place a pan of warm water in the rack
beneath and bake for 20 min or until lightly browned Originally posted to
the Foodwine List by Gretl Collins and formatted by Carole Walberg.
Yields
1 Servings