1 1/2 pk Active dry yeast
1 tb Granulated sugar
2 c Warm water; (100-115F)
1 tb Salt
5 c All-purpose or hard wheat
-flour; plus 1 cup if
-necessary
3 tb Yellow cornmeal for
-sprinkling on baking sheets
–WASH–
1 tb Egg white; whisked with
1 tb Cold water
Adapted from the book “Beard on Bread” by Chef James Beard
Makes 2 Loaves
Combine yeast, sugar and warm water in a large bowl and allow to proof
Combine salt, flour and mix into yeast mixture one cup at a time, until the
dough comes together in a “ball”. Knead on a lightly floured board until no
longer sticky, about 10 minutes, adding flour as necessary. Place in a
lightly oiled bowl, turning to coat entire surface of dough with oil. Cover
with a warm damp cloth, and a dry one on top, and leave in a warm place
until dough is doubled in bulk, about 1&1/2 to 2 hours. Punch down the
dough, turn onto lightly floured board and shape into two long,
French-style loaves. Sit (the loaves ho-ho) on an ungreased baking sheet
sprinkled with cornmeal. Slash tops of loaves diagonally in two or three
places with a single-edge razor blade or very sharp knife. Brush loaves
lightly with the egg white wash. Place in a COLD oven, on middle shelf. Set
temperature to 400F, and bake the bread 35 minutes, or until it’s well
browned and sounds hollow when tapped on top.
Yields
1 Servings