Recipe by Daisy58
Recipe from Kitchen Aid mixer cookbook. Came out great.
Top Review by Chef Skie
I ended up making this to go with my Navy Bean Soup. It turned out great, but I had to knead it by hand for about 15 or 20 minutes instead of using the mixer because it just kept overtaking the dough hook. I didn't mind though, I love getting my hands in dough, it feels amazing. Very nice, crispy crust, soft insides. I used Rapid Rise yeast and it cut my rising time by about half. Thanks for sharing!!
- 14.17 g active dry yeast
- 591.47 ml warm water
- 14.79 ml salt
- 14.79 ml butter, melted
- 1656.13 ml all-purpose flour
- 29.58 ml cornmeal
- 1 egg white
- 14.79 ml cold water
Directions See How It's Made
- 1. Dissolve yeast in warm water in warmed bowl of stand mixer with dough hook attatched. add salt, butter, and flour. Turn to low and mix until well blended, about 1 minute Knead on low about 2 minutes. Dough will be sticky.
- 2. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, About 1 hour.or until double in bulk.
- 3. Punch down dough and divide in half. Roll each half into 12 x 15 inch rectangle. Roll dough tightley, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover and let rise in warm place until double in bulk, or 1 hours
- 4. With sharp serrated knife, make 4 diagonal cuts on top of each loaf. Bake at 450 degrees for 25 minutes. Remove from oven. Beat egg white and water together with fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.
- Makes 2 loaves.