Preparation time: 1 hour 30 minutes
Bake time: 30 minutes
Total time: 2 hours
Yield: 2 loaves
Ingredients:
- 2 1/2 cups warm water
- 1 Tbsp. salt
- 2 Tbsp. sugar
- 2 Tbsp. oil
- 1 Tbsp. active dry yeast
- 6 cups flour
Directions:
- Combine warm water and sugar; sprinkle yeast over the top; allow to soften. Add salt oil, and 3 cups flour; beat well. Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down and allow to rest 10 minutes; stir down again. Repeat this process until it has been stirred down 5 times. Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled.
- Divide into two parts. Roll each part into a rectangle 9x12-inches. Roll dough up, starting from the long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that's been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With sharp knife, cut 3 slashes at an angle in top of each loaf. Brush with egg wash (1 beaten egg plus 1 Tbsp. water) and sprinkle with sesame or poppy seeds if desired. Bake at 400 degrees for 30 minutes or until brown.
Recipe from Christine Christensen
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