Ingredients
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2 c. warm water
1 Tbsp. granulated or 1 cake compressed yeast
5 1/2 to 6 1/2 c. bread flour
2 tsp. salt
vegetable oil as needed
1 scant Tbsp. cornstarch
1 c. boiling water
cornmeal (as needed)
Preparation
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Dissolve yeast in water.
Add salt and 4 1/2 cups flour, stirring well.
Add flour to form a heavy mass.
Turn onto floured surface.
Knead in remainder of flour until dough is smooth, satiny and elastic.
Place dough in lightly oiled bowl.
Turn to cover all surfaces.
Cover; let rise to double (2 to 3 hours).
Combine cornstarch and boiling water.
Cool.
Punch down dough and turn onto work surface.
Divide dough into 4. Roll each 12 to 13-inches and 1-inch in diameter.
Place on connmealed baking sheet or lightly greased French bread forms.
Slash dough diagonally 3 times.
Cover, rise until almost double.
Brush with cornstarch mixture.
Put loaves in preheated 425\u00b0 oven.
Brush with cornstarch mixture 2 to 3 times during first 10 to 15 minutes.
Bake 35 to 40 minutes until sounds hollow.
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