Crusty french bread

Yield: 1 servings

Measure Ingredient
1 tablespoon Dry yeast
½ cup Warm water
1 teaspoon Salt
2 tablespoons Vegetable oil
¼ teaspoon Sugar
3 cups White flour
Cornmeal

In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil & sugar. Stir together. With a slotted spoon, beat in 1¾ c flour. Combine ½ c flour with the other ingredients. Set side in a warm area for 15 to 20 minutes. Flour a board with the rest of the flour & turn out the dough. Knead till it is no longer sticky. Flatten it with the palms of your hands. Fold in half & in half again. Roll until it is 10 ½ inches long. Sprinkle cornmeal on a cookie sheet & set the dough. Use a brush to oil the surface. Slash the top of the dough with a sharp knife & allow to proof for 30 minutes or so.

Preheat oven to 375F & bake for 20 minutes. Remove from oven & spread the surface with water, using a brush. Continue to bake for 30 to 35 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

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