Country bread #1

Yield: 12 Servings

Measure Ingredient
1 tablespoon Active dry yeast
1 teaspoon Sugar
¼ cup Warm water
5 cups Flour
1 tablespoon Salt
1½ cup Warm water
Cornmeal

From: smudd@... (stephanie)

Date: 5 Oct 1993 12:19 CDT

Dissolve 1 Tbs. active dry yeast and 1tsp. sugar in ¼ cup warm water and let proof. Combine 5 cups flour and 1 Tbs. salt in large bowl, add yeast mixture and another 1½ cups warm water. Mix thoroughly, adding more water if necessary. Turn out onto a floured board and knead for 10-15 min.

until dough is soft, silky and elastic. Return to bowl cover and let rise until double, about 1 hour. punch dough down and form into one round loaf or two oblong loaves. Sprinkle base of baker with cornmeal. Place loaf in baker and cover. Let rise for 1 hour. Cut 2-3 slashes in top of loaf and brush with cold water. Cover baker, place in 450 over and bake for 15 min., reduce heat to 400 and bake another 30-40 min. or until crusty, golden brown. Cool on rack.

This recipe is from the Williams-Sonoma Autumn 1993 catalog.

When is says baker there is a add for a Instant Brick Oven. It looks like a clay pot.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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