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Ingredients:
2 packages yeast
1 3/4 cups warm water
5 1/2 cups bread flour
2
tsp. salt
cornmeal
Instructions:
Place 1/2 cup warm water in large bowl.
Sprinkle in yeast, stir until
dissolved.
Add remaining water, salt and 2 cups of flour., blend well.
Stir in enough remaining flour to make soft dough.
Knead
on lightly floured surface until smooth, about 8 minutes.
Place dough in greased bowl, turning dough until thoroughly greased.
Cover,
let rise in warm, draft-free place until doubled, 20-40 minutes.
Punch dough down.
Place dough on lightly floured surface,
divide in half.
Roll each half in 12 inch circle.
Roll each circle in jelly roll fashion, pinch seams and ends to seal.
Grease
large baking sheet and lightly sprinkle with cornmeal.
Place loaves, seam sides down on baking sheet.
Cover, let rise
in warm place until doubled, 20-40 minutes.
Lightly dust each loaf with additional flour and cornmeal.
With sharp knife,
make 3 or 4 diagonal slashed, 1/4 inch deep,, across each loaf top.
Bake at 400 degrees for 25 minutes or until done.
Cool
on wire rack.
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Copyright
©
2001 Complete Control & Consulting Inc.