1 tb Dry yeast
1/2 c Warm water
1 ts Salt
2 tb Vegetable oil
1/4 ts Sugar
3 c White flour
Cornmeal
In a medium sized bowl, warmed, dissolve yeast in water & add salt,
oil & sugar. Stir together. With a slotted spoon, beat in 1 3/4 c
flour. Combine 1/2 c flour with the other ingredients. Set side in a
warm area for 15 to 20 minutes. Flour a board with the rest of the
flour & turn out the dough. Knead till it is no longer sticky.
Flatten it with the palms of your hands. Fold in half & in half
again. Roll until it is 10 1/2 inches long. Sprinkle cornmeal on a
cookie sheet & set the dough. Use a brush to oil the surface. Slash
the top of the dough with a sharp knife & allow to proof for 30
minutes or so. Preheat oven to 375F & bake for 20 minutes. Remove
from oven & spread the surface with water, using a brush. Continue to
bake for 30 to 35 minutes.
Yields
1 Loaf
