Recipe By : The Pleasures of Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 Teaspoons active dry yeast
7/8 Cup warm water
2 1/2 Cups Unbleached Bread Flour
1 1/2 Teaspoons sugar
1 1/2 Teaspoons salt
Cornmeal to sprinkle on baking sheet
Proof yeast and 1/2 tsp sugar in 7/8 cup warm water for 10 minutes in
a warm place. In processor, mix flour, remaining 1 teaspoon sugar
and salt for 20 sec. With processor running, pour in the yeast
mixture in a continuous stream. Dough should combine and come clean
from the sides of the bowl within a few seconds. Add more warm water
by the teaspoon if necessary. After dough combines, let processor
run (to knead) for 30-40 seconds. Remove dough and roll it with your
hands to about 18 inches long. Place on sheet that has been
sprinkled with corn meal (to prevent dough from sticking). Cover
loosely with oiled plastic wrap. Allow to rise in warm place for
about 45 minutes. Preheat oven 375. Remove plastic and diagonally
slash loaf w/sharp knife at about 3-inch intervals.
Place in oven.
Spray loaf with water or place a pan of warm water in the
rack beneath and bake for 20 min or until lightly browned
Originally posted to the Foodwine List by Gretl Collins
and formatted by Carole Walberg.
