-SPONGE-
1 pk Yeast
2 c Lukewarm water
4 c Flour (use a blend of flours
If desired)
2 tb Malt or honey
-DOUGH-
1 pk Yeast
1 c Lukewarm water
1 tb Salt
2 tb Malt or honey
2 c Flour
SPONGE Dissolve the yeast in the water slowly, and thoroughly blend
in the flour and malt or honey. Cover with a clean towel and let rise
in a warm place for approximately 4 hours.
DOUGH Dissolve the yeast in the water. Blend in the salt, malt or
honey, and flour. Blend well. Thoroughly incorporate with the sponge
until pliable and smooth–dough will pull away from bowl. Turn out on
a lightly floured board and knead for 3 to 5 minutes, then let rest
for 10 minutes. Shape into one long or round loaf, cut a cross in the
center, and place on a cornmeal-sprinkled baking tin, Cover and let
rise until almost doubled. Then place a pan of boiling water on the
floor of the oven, place bread in oven, set temperature for 400
degrees, and bake the fread for 45 minutes, or until it is golden
brown and done. Brush with egg-white glaze before and after baking.
Yields
1 loaf
