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Prep Time: 2880 Minutes Cook Time: 50 Minutes |
Ready In: 2930 Minutes Servings: 4 |
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Ingredients:
1 (1 1/2 ounce) package active dry yeast |
3 1/2 cups warm water, divided (110 - 115 degrees) |
7 cups all-purpose flour, divided |
1/4 cup nonfat dry milk powder |
2 tablespoons butter or 2 tablespoons margarine, melted |
2 tablespoons sugar |
2 teaspoons salt |
cornmeal |
Directions:
1. in a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water and let stand for 5 minutes.
2. Stir in 2 cups of flour until smooth.
3. Cover loosely with a towel and let stand in a warm place (80-90 degrees) to ferment for 48 hours.
4. Stir several times daily (the mixture will become bubbly and rise - it will have a yeasty, sour aroma and a transparent yellow liquid will form on the top).
5. Stir in milk powder, butter, sugar, salt, remaining water and enough remainng flour to form a soft dough (do not knead).
6. Cover and let rise in a warm place until doubled (about 1 1/2 hours).
7. Turn onto a floured surface and punch dough down.
8. Divide in half and shape each into a round loaf.
9. Heavily grease baking sheets and sprinkle with cornmeal.
10. Place dough onto prepared pans and cover - let rise until doubled (about 30 minutes).
11. With a sharp knife - make three diagonal slashes across the top of loaves.
12. Bake at 350 degrees for 10 minutes.
13. Brush loaves with cold water and bake 35-40 minutes longer or until golden brown.
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