| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Active dry yeast |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Warm water |
| 5 |
c |
Flour |
| 1 |
tb |
Salt |
| 1 1/2 |
c |
Warm water |
|
|
Cornmeal |
INSTRUCTIONS
From: smudd@vstn1.math.uoknor.edu (stephanie)
Date: 5 Oct 1993 12:19 CDT
Dissolve 1 Tbs. active dry yeast and 1tsp. sugar in 1/4 cup warm water and
let proof. Combine 5 cups flour and 1 Tbs. salt in large bowl, add yeast
mixture and another 1 1/2 cups warm water. Mix thoroughly, adding more
water if necessary. Turn out onto a floured board and knead for 10-15 min.
until dough is soft, silky and elastic. Return to bowl cover and let rise
until double, about 1 hour. punch dough down and form into one round loaf
or two oblong loaves. Sprinkle base of baker with cornmeal. Place loaf in
baker and cover. Let rise for 1 hour. Cut 2-3 slashes in top of loaf and
brush with cold water. Cover baker, place in 450 over and bake for 15 min.,
reduce heat to 400 and bake another 30-40 min. or until crusty, golden
brown. Cool on rack.
This recipe is from the Williams-Sonoma Autumn 1993 catalog.
When is says baker there is a add for a Instant Brick Oven. It looks like
a clay pot.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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