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Ingredients
- 2Â 1/4 tsp Active dry yeast
- 7/8 c. Hot water
- 2Â 1/2 c. Unbleached Bread Flour
- 1Â 1/2 tsp Sugar
- 1Â 1/2 tsp Salt
- Â Â Cornmeal to sprinkle on baking sheet
Directions
- Proof yeast and 1/2 tsp sugar in 7/8 c. hot water for 10 min in a hot place. In processor, mix flour, remaining 1 tsp. sugar and salt for 20 sec. With processor running, pour in the yeast mix in a continuous stream. Dough should combine and come clean from the sides of the bowl within a few seconds. Add in more hot water by the tsp. if necessary. After dough combines, let processor run (to knead) for 30-40 seconds. Remove dough and roll it with your hands to about 18 inches long.
- Place on sheet which has been sprinkled with corn meal (to prevent dough from sticking). Cover loosely with oiled plastic wrap. Allow to rise in hot place for about 45 min. Preheat oven 375. Remove plastic and diagonally slash loaf w/sharp knife at about 3-inch intervals. Place in oven. Spray loaf with water or possibly place a pan of hot water in the rack beneath and bake for 20 minutes or possibly till lightly browned Originally posted to the Foodwine List by Gretl Collins and formatted by Carole Walberg.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 574g | |
| Calories 1287 | |
| Calories from Fat 51 | 4% |
| Total Fat 6.1g | 8% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3508mg | 146% |
| Potassium 523mg | 15% |
| Total Carbs 258.15g | 69% |
| Dietary Fiber 10.1g | 34% |
| Sugars 7.36g | 5% |
| Protein 44.48g | 71% |
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