 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
4 cups bread flour |
basic sponge recipe (at room temperature) |
1 1/4 cups warm water (105° to 115°) |
2 teaspoons nonfat dry milk |
1 package dry yeast (2 1/2 teaspoons) |
1 teaspoon salt |
2 tablespoons cornmeal |
2 tablespoons bread flour |
Directions:
1. Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process 1 additional minute.
2. Turn dough out onto a floured surface (dough will be sticky and soft); divide dough in half. Working with one portion of dough at a time (cover the remaining dough to keep from drying), roll each portion into a 12 x 6-inch rectangle. Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal. Taper ends of dough to form a slipper shape. Sprinkle 2 tablespoons flour over loaves. Cover and let rise 30 minutes or until doubled in bulk.
3. Preheat oven to 425°.
4. Uncover dough. Bake at 425° for 25 minutes or until loaves sound hollow when tapped. Remove from pan; cool on a wire rack.
|
|