Directions: |
Directions:In a large mixer bowl combine 3 c. of the flour, and the yeast. Combine warm water, and salt. Add to flour mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in using a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a very stiff dough. Continue kneading until smooth and very elastic (15 to 25 minutes). Place in lightly greased bowl, turning once. Cover; let rise in a warm place until double (1 1/4 to 1 1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes.
Roll each half of dough to a 15"X12" rectangle. Beginning at long side of rectangle, roll up dough tightly, sealing well as you roll. Taper ends of loaf. Place each loaf diagonally, seam side down on greased baking sheet sprinkled with cornmeal. With sharp knife make diagonal cuts, 2 1/2" apart (1/8" to 1/4" deep), on top of loaves. Let rise until double (45 - 60 minutes).
When ready to bake, place a large shallow pan on lower rack of oven, and fill with boiling water. Add 1 tbsp. water to egg white; brush over top and sides of loaves. Bake at 375º F about 20 minutes, brush again with egg white mixture. Bake about 20 minutes longer. |
Personal
Notes: |
Personal
Notes: This is good sliced, spread with garlic butter, then wrapped in foil, and reheated.
I have let my bread machine do the mixing, but I need to cut the recipe in 1/2 for that. Then I take it out to shape, and bake.
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