Yield: 2 servings
|1 tablespoon||Active dry yeast|
|2½ cup||Warm water|
|6 cups||Unbleached flour (to 7 cups)|
Combine yeast and water in large bowl, stirring until yeast is dissolved. Stir in sugar and salt. Mix well. Set aside for 5 minutes.
Beat for 10 minutes, gradually adding flour until dough begins to pull away from sides of the bowl.
Turn out onto lightly floured surface. Knead for 8 to 10 minutes until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic warap and let rise in a warm, draft free place until doubled in bulk. About 1-½ hours.
Grease a baking sheet and sprinkle with cornmeal or line with kitchen parchment.
Punch down the dough. Divide in half, shape into two round loaves and place on the baking sheet. Carve an X in the top of the loaves and spray lightly with vinegar. Place in cold oven and bake at 400 degrees F for 45 minutes. Transfer to a wire rack to cool.
Spraying with vinegar works better than placing a pan of hot water in the oven while the bread is baking, and gives a nice, chewy surface.
There is no noticeable vinegar flavor in the crust after it is baked.
Makes 2 round loaves
Source: The Secrets of Jesuit Breadmaking by Brother Rick Curry, S.J.
Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 11-01-95