Prep 30 mins
Cook 1 hr
Makes you feel like you are in an Italian bakery.
- 1 (1/4 ounce) package active dry yeast
- 1 cup warm water
- 2 cups warm water
- 1 tablespoon salt
- 6 -7 cups flour
- Preheat oven 375°F
- Dissolve yeast in 1 cup of water; let stand for five minutes. Dissolve salt in 2 cups of water. Put 5 cups of flour in a large bowl, add liquids; mix well. Add remaining flour to make a workable dough. Knead on a lightly floured board for 10 minutes or until dough is smooth. Place in a greased bowl, cover, and allow to rise until it doubles in bulk.
- Punch dough down and knead again for five minutes. Divide dough into two balls, return to greased bowl, cover, and let rise until doubled. Separate pieces of dough and roll each into an oblong shape.
- Sprinkle cornmeal onto baking stone. Place the two loaves on the stone. Cover lightly and allow to rise until doubles. Brush tops with melted butter. Make one long slash about one inch deep and almost the entire length of each loaf.
- Bake 50 to 60 minutes or until loaves are golden brown and bread sounds hollow when tapped.
Very good. Crunchy outside soft inside. The prep took a little more than 30 minutes and I cooked the loaves for 40 minutes. I only had 1 stone so the other loaf I cook on cookie sheet with a silpat.
Very tasty bread! I was a little surprised that it didn't have any oil or butter, but it seemed to work well without! I divided this recipe in half to make a single loaf and used my breadmaker to mix the dough. When it was ready I shaped it into a flatish long rectangle, since I was making it for use with Recipe #241782 and let it rise until double. It took 20 minutes to bake to a lovely golden colour. Thanks for posting this, very good recipe.