Yield: 12 Servings
|1 tablespoon||Active dry yeast|
|¼ cup||Warm water|
|1½ cup||Warm water|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .