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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Nice crusty loaf, soft inside.. traditional New Orleans style loafs. Ingredients:
2 1/4 teaspoons active dry yeast (1 pkg) |
1 tablespoon salt |
1 tablespoon sugar |
2 cups warm water |
5 -5 1/2 cups flour |
2 tablespoons butter, melted |
2 tablespoons cornmeal |
Directions:
1. In a large bowl, dissolve the yeast, salt and sugar in warm water.
2. Gradually stir in flour, adding only until the mixture refuses to absorb more.
3. On a floured board knead the dough for 3-4 minutes.
4. Transfer the dough to a greased bowl and brush the top lightly with butter.
5. Cover with a damp cloth.
6. Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.
7. Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.
8. Punch down the dough.
9. Transfer the dough to a floured board and divide it into thirds.
10. Roll each portion into an 8 x 13 inch rectangle.
11. Roll each rectangle up from the long side, seal and shape ends.
12. Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.
13. Brush lightly with melted butter.
14. Let rise in a warm place about 45 minutes.
15. Place the bread on the middle rack in oven.
16. Place a pan of hot water on bottom of oven.
17. Bake at 450 degrees for 5 minutes.
18. Reduce oven temperature to 350 degrees and continue baking for 30 minutes.
19. Note: Cooking time includes rising times.
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