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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 20 |
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I love to treat guests to these golden brown, crusty loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker, there's no kneading required! Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/2 cups warm water (110° to 115°), divided |
1 tablespoon sugar |
2 teaspoons salt |
1 tablespoon shortening, melted |
4 to 5 cups king arthur unbleached all-purpose flour |
cornmeal |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place for 1 hour or until doubled.
2. Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10-in. x 8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes.
3. With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400° for 20-30 minutes or until lightly browned. Remove from pans to wire rack to cool. Yield: 2 loaves (10 slices each).
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