Classic Italian Bread

Description

I've been using this yeast bread recipe for nearly 20 years – i think it originally came from a package of flour. I've "tweeked" it quite a bit from the original, and now this bread is great, in that it calls for no added fat (other than what you use to oil the bowl for rising); it's just flour, water, sugar, salt and yeast. Makes 2 loaves – let one get slightly stale, and it makes the best french toast ever!

Ingredients

• Warm Water
• Sugar
• Yeast
• Salt
• Unbleached Flour
• Cornmeal
• Boiling Water

Instructions

1. Add sugar and yeast to warm water in large mixing bowl and let dissolve
2. Gradually add salt and flour to liquid and mix thoroughly until dough pulls away from sides of bowl
3. Turn out onto floured surface to knead
4. Knead dough for about 3 minutes
5. Allow dough to rest about 5 minutes
6. While dough is resting, scrape mixing bowl and grease
7. After dough has rested, knead about 3 minutes more, until bouncy and smooth
8. Place dough in bowl and turn over once to grease top
9. Cover with damp towel or plastic wrap and let rise until doubled in bulk, 1 to 2 hours
10. Punch down
11. Let dough rise again until doubled
12. Punch down and knead briefly
13. Cut dough in half and shape into 2 loaves
14. To shape into loaves: pat each half into a rectangular shape, about 8 x 12 inches
15. Roll dough tightly from short end, pinching end to seal
16. Place pinched side on bottom and fold ends under loaf to make loaf shape
17. Place loaves on baking sheet generously sprinkled with corn meal and slash tops
18. Let dough rest, covered, an additional 10 minutes
19. For quick baking: brush loaves with cold water
20. Place on rack in cold oven
21. Bake at 400 for 35-40, until crust is golden brown and hollow to the touch
22. For traditional baking: for a lighter, crustier bread, let the loaves rise another 45 minutes
23. Preheat oven to 450 for 15 minutes
24. Pour 2-3 cups boiling water into a roasting pan and carefully place the pan on the bottom of the oven
25. Place bread on rack above pan and bake 20 minutes
26. Turn off oven and allow bread to remain for 5 more minutes