1 tb Dry yeast
1/2 c Warm water
1 ts Salt
2 tb Vegetable oil
1/4 ts Sugar
3 c White flour
Cornmeal
In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil &
sugar. Stir together. With a slotted spoon, beat in 1 3/4 c flour.
Combine 1/2 c flour with the other ingredients. Set side in a warm area
for 15 to 20 minutes.
Flour a board with the rest of the flour & turn out the dough. Knead till
it is no longer sticky. Flatten it with the palms of your hands. Fold in
half & in half again. Roll until it is 10 1/2 inches long. Sprinkle
cornmeal on a cookie sheet & set the dough. Use a brush to oil the
surface. Slash the top of the dough with a sharp knife & allow to proof
for 30 minutes or so.
Preheat oven to 375F & bake for 20 minutes. Remove from oven & spread the
surface with water, using a brush. Continue to bake for 30 to 35 minutes.
Anne Lerner, “Breads You Wouldn’t Believe”
Yields
1