Prep 20 mins
Cook 2 hrs 45 mins
Nice crusty loaf, soft inside.. traditional New Orleans style loafs.
- 2 1⁄4 teaspoons active dry yeast (1 pkg)
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 cups warm water
- 5 -5 1⁄2 cups flour
- 2 tablespoons butter, melted
- 2 tablespoons cornmeal
- In a large bowl, dissolve the yeast, salt and sugar in warm water.
- Gradually stir in flour, adding only until the mixture refuses to absorb more.
- On a floured board knead the dough for 3-4 minutes.
- Transfer the dough to a greased bowl and brush the top lightly with butter.
- Cover with a damp cloth.
- Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.
- Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.
- Punch down the dough.
- Transfer the dough to a floured board and divide it into thirds.
- Roll each portion into an 8 x 13 inch rectangle.
- Roll each rectangle up from the long side, seal and shape ends.
- Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.
- Brush lightly with melted butter.
- Let rise in a warm place about 45 minutes.
- Place the bread on the middle rack in oven.
- Place a pan of hot water on bottom of oven.
- Bake at 450 degrees for 5 minutes.
- Reduce oven temperature to 350 degrees and continue baking for 30 minutes.
- Note: Cooking time includes rising times.
Ta Da! I'm becoming quite a baker, I am. Made for Ragin' Cajun-Creole Tag.
Great recipe! Thanks for sharing. :)
Absolutely fabulous! I generally stuff this bread before rolling...any cheese...roasted veggies...meats...people always ask for the asiago bread and the parma/roasted pepper/spinach bread! I never make 3 of the same loaves, so it is exciting every time! Thanks so much for this recipe!