2 Envelopes active dry yeast;
-(1/4-ounce each)
1 tb Plus 2 teaspoons sugar
2 c Warm water; (about 110
-degrees
; F.)
1 1/2 tb Salt
5 c Flour
4 tb Yellow cornmeal
1 Egg yolk mixed with 1
-tablespoon water
Using an electric mixer with a dough hook, combine the yeast, sugar and
warm water and mix for 2 minutes to dissolve the yeast. Add the salt and
flour. With the mixer on low, mix until the dough starts to come together.
Increase the speed to medium-high and mix until the dough comes away from
the sides of the bowl and crawls up to dough hook.
Grease a mixing bowl with the oil. Place the dough in the greased bowl and
turn once. Cover the bowl with plastic wrap and place in a warm, draft free
place until the dough doubles in size about 1 1/2 hours.
Remove the dough from the bowl and invert it onto a heavily floured
surface. Divide the dough into 2 equal portions. Pat each portion into a
large rectangle, about 3/4-inch thick. Roll up the dough, beginning with
the short side and stopping after each full turn to press the edge of the
roll firmly into the flat sheet of dough to seal. Press with your
fingertips. Tuck and roll so that any seams disappear into the dough.
Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place
the loaves on the baking sheet, about 3 inches apart. Sprinkle with the
remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let
rise until double in size, about 1 hour.
Preheat the oven to 400 degrees F.
With a sharp knife, make diagonal slashes, about 1-inch apart, on the top
of each loaf. With a pastry brush, brush the egg wash evenly over each
loaf. Place a cup of hot water in an oven-proof container on the baking
sheet with the loaves.
Bake for 45 minutes, or until the bread is golden brown. Remove from the
oven and cool on a rack. Slice to serve.
Yield: 2 large loaves
Yields
1 servings
