1 pk Active dry yeast
1 c Warm water (105-115 degrees)
2 c Warm water
1 tb Salt
6 -(up to)
7 c Flour
Preheat oven to 375 degrees. Dissolve yeast in 1 cup of water; let stand
for 5 minutes. Dissolve salt in 2 cups of water. Put 5 cups of flour in a
large bowl, add liquids; mix well. Add enough remaining flour to make a
workable dough. Knead on a lightly floured board for 10 minutes or until
dough is smooth and elastic. Place in a greased bowl, cover, and allow to
rise until doubled in bulk. Punch dough down and knead again for 5 minutes.
Divide dough into two balls, return to greased bowl, cover, and let rise
until doubled. Separate pieces of dough and roll each into an oblong shape.
Sprinkle cornmeal onto stone. Place the two loaves on the stone. Cover
lightly and allow to rise until doubled. Brush tops with melted butter.
Make one long slash about 1-inch deep and almost the entire length of each
loaf. Bake for 50-60 minutes or until loaves are golden brown and bread
sounds hollow when tapped. Yields two loaves.
THE PAMPERED CHEF
BREAD AND PIZZA BAKING STONE
RECIPE BOOKLET
Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
