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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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This is a classic recipe that makes 2 loaves. They rise up beautifully. I substituted 1 cup of powdered milk to add some nutrition, and the resulting texture is light and fluffy. It may seem odd that there's no sugar with the yeast at the start, but trust me, it works fine without it. Ingredients:
• 2 packages active dry yeast (4 1/2 tsp) |
• 2 1/2 cups water (110f to 120 f) |
• 1 tablespoon salt |
• 1 tablespoon melted butter |
• 7 cups all-purpose flour (can substitute 1 cup powdered milk) |
• 2 tablespoons cornmeal |
• for the crust |
• 1 egg white |
• 1 tablespoon cold water |
Directions:
1. Dissolve yeast in warm water in warmed mixer bowl.
2. Add salt, butter, and flour.
3. Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
4. Knead on Speed 2 about another 2 minutes longer.
5. Dough will be sticky.
6. Put dough in large greased bowl, turning to coat.
7. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
8. Punch dough down and divide in half.
9. Roll each half into 12 x 15 rectangle.
10. Roll dough tightly, from longest side, tapering ends, if needed/wanted.
11. Put loaves on greased baking sheets that have been dusted with cornmeal.
12. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
13. With sharp knife, make 4 diagonal cuts on top of each loaf.
14. Bake at 450F for 25 minutes, then remove from oven.
15. Beat egg white and water together and brush each loaf with this mix.
16. Return to the oven and bake 5 minutes longer.
17. Immediately remove from baking sheets and cool on wire racks.
18. Serve with your favorite spread such as herbed butter, garlic bread topping, etc.
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