Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

No fat and sooo tasty!


  1. Dissolve the sugar in the water, then sprinkle in the yeast, stir an wait 10 minutes.
  2. Add the salt and 4 cups of flour and beat for three minutes.
  3. Add in 2-3 more cups of flour, stir or knead.
  4. Add more flour until you have enough to make a good stiff dough.
  5. Knead until smooth and soft.
  6. Grease a good sized bowl and turn the bread over in it, lightly greasing all sides.
  7. Cover with plastic wrap.
  8. Rise until doubled in a warm place.
  9. Punch down and divide into three parts.
  10. Knead each, return to bowl, cover again and let rise.
  11. When doubled, pre-heat oven to 450 degrees.
  12. Knead gently and shape the dough into three oblong shapes.
  13. Place on a large, lightly greased baking sheet which has been sprinkled with corn meal Cover with a cloth and let rise until doubled.
  14. Just before baking, score bread with a sharp knife very lightly down the middle then mist bread with water.
  15. Turn the bread and mist every 5 minutes.
  16. Bake 20 min or so or until the bread is golden brown and sounds hollow when tapped on the bottom.
Most Helpful

i picked this recipe because of its simplicity, and it's a winner. the crust is crunchy and the center is soft and chewy, the perfect consistency. plus the instructions could not be easier to follow. thanks for posting!

Mizzy July 02, 2005

Great recipe can be adapted for different purposes. Don't mist bread and you get a thick crunchy crust great for dipping or mist and get a thin crisp crust for sandwiches. I added different amounts of flour each time I made the dough. Now I just go by feel, it's generally 7-9 cups. Thank you so much for posting this!

Shannon13 January 22, 2004

Barb, this bread is excellent...I got 3 good sized loaves, and one small loaf (for mom)...Nothin' to mixing up and baking...The dough is great to work with...I didn't spritz the loaves, but, they turned out fine anyway! I posted my recipe for you...I'll be making yours from now on, thanks! Laudee

Laudee November 23, 2003