Prep 1 hr
Cook 40 mins
From Cooking Light Annual Recipes 2002. Prep time include rising time.
- 2 1⁄4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 2 cups warm water
- 6 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons cornmeal
- 2 tablespoons cold water
- cooking spray
- In a large bowl, dissolve yeast and sugar in warm water (100-115 degrees). Allow to proof for 5 minutes. The mixture should be bubbly and foamy looking.
- After 5 minutes, add 5-1/2 cups of the flour to the bowl along with the salt. Mix until smooth.
- Turn out onto a floured surface and knead until smooth and elastic (about 10 minutes).
- OR: Do this in an electric mixer (such as a Kitchen Aid)and use a dough hook to knead the dough. (much easier!).
- Place dough in a large bowl that has been coated with cooking spray.
- Cover and allow to rise in a warm place for 45 minutes or until doubled in size.
- When doubled, punch dough down and allow to rest for 5 minutes.
- Divide in half and shape each half into a 12 inch loaf.
- Spray 2 baking sheets with cooking spray and sprinkle each with 1 Tablespoon of the cornmeal.
- Place loaves on baking sheets.
- Cover and let rise for 15 minutes.
- Uncover and brush each loaf with cold water. Make 5 diagonal slashes (1/4" deep) across the top of each loaf using a very sharp knife.
- Place baking sheets in a cold oven and turn oven to 400 degrees.
- Bake for 40 minutes or until loaves are browned on the bottom and sound hollow when tapped.
- Cool on wire racks.
- Note: I use instant yeast which doesn't require proofing. Just mix yeast in with flour, sugar and salt. Add warm water (115-120 degrees) and continue with mixing and kneading.
- You can also make bread sticks out of this dough. Shape each half of dough into 12 sticks. Cover and let rise for 15-20 minutes - then bake for about 20 minutes until brown. These are good brushed with garlic butter (makes them not so lowfat).