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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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This bread is wonderfully crusty on the outside and has a chewy interior and is so delicious. Recipe courtesy of The New York Times Cookbook by James Beard. Ingredients:
1 (1/4 ounce) package active dry yeast |
2 cups lukewarm water |
1 1/4 tablespoons salt |
1 tablespoon sugar |
6 -7 cups sifted flour |
Directions:
1. Dissolve the yeast in the water and add the salt and sugar, stirring thoroughly.
2. Add flour, one cup at a time, beating it with a wooden spoon.
3. You can also use the dough hook on an electric mixer at low speed.
4. Add enough flour to make a fairly stiff dough.
5. Shape dough into a ball, place in a greased bowl and grease the top.
6. Cover with a towel and let rise in a warm place until doubled in bulk.
7. Turn dough out onto a lightly floured board and shape into two round Italian style loaves.
8. Arrange onto a baking sheet, heavily sprinkled with cornmeal and allow to rise for 5 minutes.
9. Slash the tops of the loaves in 2 or 3 places with a knife or scissors.
10. Brush the loaves with water and place them into a cold oven.
11. Set the oven control at 400° and place a pan of boiling water on the bottom of the oven.
12. Bake loaves until they are crusty and done for about 40 to 45 minutes.
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