| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Fatfree | 1 | Servings | ||
INGREDIENTS
| 2 | pk | Dry yeast; (quick rise) |
| 3 | c | Whole wheat flour |
| 1/2 | tb | Sugar |
| 1 | c | White flour; unbleached |
| 1/3 | c | Warm water |
| Corn meal | ||
| 1 | ts | Salt; (more or less) |
| 1 | c | Water |
INSTRUCTIONS
Melt the yeast, sugar, 1/3 c. warm water in a bowl and set aside. Mix the flours, salt, in a bowl, add the yeast mix, and then the water. Mix the dough until smooth, about 5 mins. Let rise covered with a damp cloth for one hour. Punch down, and divide into two or four loaves, then slice tops about 2 inch across, 1/4 inch deep. Place in cold oven set to 350 for one hour. For crustier bread, place a pan of water on the bottom of the stove for 1st 30 minutes, then remove. Also, you can brush the loaves with a mixture of egg-white and 1/2 c. water after 50 mins. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : (Pete Brauer)
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