Quick italian bread

Yield: 1 Servings

Measure Ingredient
2¼ teaspoon Active dry yeast
⅞ cup Warm water
2½ cup Unbleached Bread Flour
1½ teaspoon Sugar
1½ teaspoon Salt
\N \N Cornmeal to sprinkle on baking sheet

Proof yeast and ½ tsp sugar in ⅞ cup warm water for 10 minutes in a warm place. In processor, mix flour, remaining 1 teaspoon sugar and salt for 20 sec. With processor running, pour in the yeast mixture in a continuous stream. Dough should combine and come clean from the sides of the bowl within a few seconds. Add more warm water by the teaspoon if necessary. After dough combines, let processor run (to knead) for 30-40 seconds. Remove dough and roll it with your hands to about 18 inches long.

Place on sheet that has been sprinkled with corn meal (to prevent dough from sticking). Cover loosely with oiled plastic wrap. Allow to rise in warm place for about 45 minutes. Preheat oven 375. Remove plastic and diagonally slash loaf w/sharp knife at about 3-inch intervals. Place in oven. Spray loaf with water or place a pan of warm water in the rack beneath and bake for 20 min or until lightly browned Originally posted to the Foodwine List by Gretl Collins and formatted by Carole Walberg.

Recipe by: The Pleasures of Cooking Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Bob & Carole Walberg" <walbergr@...> on Apr 30, 1997

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